| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Dip |
4 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
tb |
Chicken fat |
| 1 1/2 |
ts |
Hot pepper flakes |
| 4 |
tb |
Soy sauce |
INSTRUCTIONS
1. Heat chicken fat.
2. Stir in and heat pepper flakes and soy sauce. Serve in a dip dish, with
white-cooked or roast chicken.
VARIATION: For the hot pepper flakes, substitute 1/2 teaspoon cayenne
pepper and a dash of powdered mustard.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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