GINGER SAUCE (¼ cup)

4 tablespoons peeled, finely grated fresh ginger

2 teaspoons salt

3 tablespoons vegetable oil

3 to 4 scallions, finely minced (optional)

1. Blend ginger, salt and oil to a paste with a mortar and pestle or in a coffee grinder. Stir or blend in scallion (if you are using it). Traditionally served as a condiment to Chinese boiled chicken. Serve immediately so that the ginger remains fresh.

adapted from Saveur Magazine

SERVE WITH: Roasted chicken with five spice lacquer