*6. Fresh Ginger Sauce

• 2 level tablespoons chopped spring onions (scallions)
• 2 level tablespoons peeled and very finely slivered or minced fresh ginger

Do not attempt this recipe unless the ginger is very young and tender and free of fibres.

Place spring onions, ginger and salt in a heatproof 1-pint jug or Pyrex container. Heat oil almost to smoking point and pour it over the mixture in a thin stream. Stir the sauce and let it stand for at least 15 minutes. Spoon mixture over cold chopped chicken.