Ken Hom

Ginger Sauce

Preparation info

  • 2 fl oz

    • Difficulty

      Easy

Appears in
Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong
Fragrant Harbour Taste

By Ken Hom

Published 1989

  • About

This gingery sauce can be used for Cold Drunken Chicken or other cold meats. If you are a real lover of ginger, it can be used as a dip for anything you wish. It is easy to make.

Ingredients

  • 3 tablespoons finely chopped fresh ginger
  • 2 teaspoons salt
  • 1½

Method

Combine the ginger and salt together in a small dish. Heat the oil in a small pan or wok until it is smoking; pour over the ginger-salt mixture. Allow to stand for 5 minutes before serving. Use immediately. Do not reheat.