| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Dip | 4 | Servings | |
INGREDIENTS
| 3 | T | Oil |
| 2 | t | Salt |
| 1 | Bunch scallion stalks |
INSTRUCTIONS
Heat oil to smoking; then turn off heat. Stir in salt; let cool slightly. Place in a dip dish. Crush scallion stalks with a knife or cleaver blade; then cut in vertical slivers. Arrange in another dish. Dip pieces of white-cooked or roast chicken in oil-salt mixture and eat with slivered scallions. 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:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 94
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 0mg
Sodium: 1163.4mg
Potassium: 11mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g