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
pinch of sugar, if desired
squeeze of fresh lemon juice, if desired
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