This recipe is an accompaniment for Master Stock Chicken .

　　

Ingredients

Ginger and Shallot Oil

50 ml (3 tablespoons plus 1 teaspoon) peanut oil

　　2 dried chillies

　　3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced

　　1 large knob ginger, finely diced

　　2 cloves garlic

　　15 ml (1 tablespoon) shaohsing wine

　　15 ml (1 tablespoon) rice-wine vinegar

　　2 tablespoons sea salt

　　2 tablespoons superfine sugar

　　

Black Vinegar and Ginger Sauce

100 ml (1/2 cup) Chinese black rice vinegar

　　2 large knobs ginger, finely diced

　　

Bean Paste Sauce

30 ml (2 tablespoons) peanut oil

　　4 spring onions (scallions), sliced into rounds

　　2 large knobs ginger, finely diced

　　3 cloves garlic, finely diced

　　2 red chillies, sliced

　　60 ml (1/4 cup) bean paste

　　60 ml (1/4 cup) shaohsing wine

　　60 ml (1/4 cup) rice-wine vinegar

　　4 tablespoons (1/4 cup) crushed yellow rock (or light brown) sugar

　　

For Ginger and Shallot Oil:

Step 1

Heat the peanut oil in a wok and fry the chillies until they blacken. Discard the chillies and allow the oil to cool. In a mortar and pestle crush all the other ingredients lightly. As the oil cools add to the mortar and mix well. Leave for a little while to allow the flavours to marry.

　　

Step 2

Very good on boiled and fried dishes, and a great dressing for grilled scallop salad.

　　

For Black Vinegar and Ginger Sauce:

Step 3

Mix the diced ginger with the vinegar and allow to stand for 1 hour before serving.

　　

Step 4

You'll find this easy to make but very effective on boiled meats.

　　

For Bean Paste Sauce:

Step 5

In a wok, heat up the peanut oil and fry the spring onions, ginger, garlic and chillies for 3 minutes. Add all the other ingredients and reduce the sauce by half. Remove from the heat and cool.

　　

Step 6

Can be used as a cold dipping sauce or heated up and tossed with steamed vegetables.

　　From Rockpool by Neil Perry, (C) 2002 New Holland Publishers