Perfect for dipping poached chicken or seafood into.
2 x 8cm pieces (90g) ginger,roughly chopped
1 bunch spring onions,mostly dark green ends,finely sliced
1 bunch coriander,stems and roots only,finely sliced
¾ tsp salt flakes
pinch of white pepper
¾ cup (190 ml) peanut oil Goes withKylie Kwong's poached chicken andBlack bean and ginger dipping sauce.
Pound ginger,spring onion,coriander and salt to a paste using a pestle and mortar. Transfer to a heatproof bowl,add pepper and mix well.
Heat peanut oil in a small frying pan until moderately hot. Carefully pour over the paste,scalding the ingredients to release their fragrance and aroma. Mix well. Set aside in serving dish.
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