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.
4scallions, white part only, shredded
2teaspoons finely minced fresh ginger root
2tablespoonsthin soy sauce
Combine the scallions, ginger, soy sauce, and salt in a small bowl.
Heat the peanut oil in a small saucepan until it begins to smoke. Immediately pour it over the scallions to release their fragrance.
May be prepared up to a day ahead of time and cut up at the last minute. Serve cold with a dipping sauce.