Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | -(up to) |
3 tablespoons | Chicken fat |
1½ teaspoon | Hot pepper flakes |
4 tablespoons | Soy sauce |
1. Heat chicken fat.
2. Stir in and heat pepper flakes and soy sauce. Serve in a dip dish, with white-cooked or roast chicken.
VARIATION: For the hot pepper flakes, substitute ½ teaspoon cayenne pepper and a dash of powdered mustard.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .