Saturday, February 14, 2009

Seasoned Ginger Oil

This is really a super quicky recipe but if you're like me you'll find this oil indispensable when cooking Chinese food. It is also very effective when used with my Teriyaki Chicken recipe too.

  • Fresh root ginger (a good, thumb length piece per 250ml oil)
  • Sunflower or vegetable oil (not olive oil!)
1. Peel the ginger and chop it into 10-15mm cubes
2. Add the oil and ginger pieces to a cold pan
3. Begin to heat the oil and when the ginger begins to sizzle turn off the heat and allow the oil to cool
4. Bottle the cooled oil - you can strain or retain the ginger pieces as you like.

Told you it was a quicky :O)

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