Tuesday, November 22, 2011

Shallot oil dipping sauce

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.

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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