A popular accompaniment for White Cut Chicken (page 273), this is also good stirred into soups.
Recipe information
Yield
makes 1/4 cup
Ingredients
One 1-inch piece fresh ginger, peeled and minced
2 scallions, trimmed and chopped
1 teaspoon salt, or more to taste
1/4 cup peanut or neutral oil, like corn or grapeseed
Preparation
Step 1
Mix the ginger, scallions, and salt together thoroughly in a heatproof bowl.
Step 2
Place the oil in a small saucepan or skillet over high heat until smoking. Carefully pour the oil over the ginger-scallion mixture, mix well, and serve, or store, refrigerated, for up to 3 days (bring back to room temperature before serving).
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
