It's nothing great, actually. It started with my exec chef and him having a tasting session of century eggs, and since there was no pickled ginger, they grated some fresh ginger and mixed with some light oil. I took the rest of that ginger oil sauce, and added some chopped spring onion, a dusting of salt, and left it at my station to mop up some bread through the night when I was feeling peckish. It's a rather typical Chinese sauce, ginger/spring onion, in fact it goes very well with poached chicken, or something as plain tasting as possible.
Well, G.S finished it all, I think he likes it!
2 comments:
nice :)
too busy for new posting :)
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