| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Seasoning |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Ground cinnamon |
| 1 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground pepper |
INSTRUCTIONS
1. Heat cinnamon, ginger and pepper in a dry skillet, over medium-low
heat. Stir constantly or shake the pan until the mixture is very hot.
2. Serve as a dip with cold red-simmered chicken.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Life begins with Jesus”