Title: Oil-Salt Dip for Chicken
Categories: Dip
Yield: 4 Servings

3 tb Oil
2 ts Salt
1 Bunch scallion stalks

1. Heat oil to smoking; then turn off heat.

2. Stir in salt; let cool slightly. Place in a dip dish.

3. Crush scallion stalks with a knife or cleaver blade; then cut in
vertical slivers. Arrange in another dish.

4. Dip pieces of white-cooked or roast chicken in oil-salt mixture and eat
with slivered scallions.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.