Ken Hom

Dipping Sauce

Preparation info
  • Serves

    4

    as a Main Course .
    • Difficulty

      Easy

Appears in
Chinese Technique
Chinese Technique

By Ken Hom

Published 1981

  • About

The pure, simple flavors of White-Cut Chicken call for a suitably pungent counterpoint in the dipping sauce. Scallions and ginger root, jolted to their full fragrance by a quick dousing of hot peanut oil, offer the perfect flavors.

Ingredients

  • 4 scallions, white part only, shredded
  • 2 teaspoons finely minced fresh ginger root
  • 2 tablespoons

Method

  1. Combine the scallions, ginger, soy sauce, and salt in a small bowl.

  2. Heat the peanut oil in a small saucepan until it begins to smoke. Immediately pour it over the scallions to release their fragrance.