This is my all time favourite dipping sauce to go with Chinese white poached chicken ("pak cham kai"). And its easy to make, no fuss at all.
Ingredients:
Peeled shallots cut into bit size pieces
Sprinkling of table salt
Cooking oil enough to soak the shallots in (raw, no need to heat up oil beforehand)
Ingredients:
Peeled shallots cut into bit size pieces
Sprinkling of table salt
Cooking oil enough to soak the shallots in (raw, no need to heat up oil beforehand)
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