CANTONESE GINGER SCALLION OIL (for roasted chicken, about 1 cup)

½ cup vegetable oil

3 tablespoons finely chopped fresh ginger

1 cup finely chopped green onion

kosher salt

pinch of sugar, if desired

squeeze of fresh lemon juice, if desired

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1.  In a fry pan over medium high heat, warm the vegetable oil until hot.  Turn off the heat and stir in the ginger, green onions and a pinch of salt.  When the mixture is cool enough to touch, carefully teste.  Stir in a pinch of sugar and a squeeze of lemon juice, if desired.

from Gloria Tai, Williams Sonoma