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