| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Dip |
4 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
tb |
Peanut oil (up to) |
| 4 |
tb |
Soy sauce |
INSTRUCTIONS
1. Heat oil to smoking.
2. Turn off heat; stir in soy sauce. Serve in a dip dish, with
white-cooked or roast chicken.
VARIATIONS:
1. In step 1, add to the oil 1 clove garlic, crushed. Brown lightly; then
discard.
2. At the end of step 1, pour the boiling oil over 1 scallion stalk and 2
or 3 slices fresh ginger root, both shredded. Omit the soy sauce.
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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