Yield: 4 Servings
|1 tablespoon||Ground cinnamon|
|1½ teaspoon||Ground ginger|
|¼ teaspoon||Ground pepper|
1. Heat cinnamon, ginger and pepper in a dry skillet, over medium-low heat. Stir constantly or shake the pan until the mixture is very hot.
2. Serve as a dip with cold red-simmered chicken.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .