Serves: 5
Total Calories: 81
1. Heat oil to smoking then turn off heat.
2. Stir in salt let cool slightly. Place in a dip dish.
3. Crush scallion stalks with a knife or cleaver blade then cut in vertical slivers. Arrange in another dish.
4. Dip pieces of white-cooked or roast chicken in oil-salt mixture and eat with slivered scallions.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Chicken: Oil-Salt Dip recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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