Ginger and Spring Onion Dipping Sauce

This is a dipping sauce for boiled chicken. Chinese people like to eat there chicken parts boiled. They also dipped the chicken in soy sauce too. But I was feeling in have this as the dip. Making it once in awhile, it tasted fabulous. It was really cool watching it sizzle.

My mum said that I added to much oil but it seems the right amount to me.

List:
Ginger
spring onion
oil
salt
chicken granule bullion or pepper

1. Finely randomly chop ginger. Do the same with spring onion. Both about the same amount. In a ceramic or glass bowl add salt and chicken gran. bull. with the chopped ginger and spring onion. I stirred them and tasted it if I need more flavor. you can also tasted it after you pour the oil and add more flavor as needed.
2. In pan heat up oil until you see that the oil start to smoke a bit. then our the oil directly into the bowl of ginger and spring onion. Be careful it will boil viscously when you pour the hot oil.

Ginger Milk Pudding, a Natural Custard

RECIPE AND PHOTO BY: Taste Hong Kong
same altered recipe by FROZEN WINGS

Ingredients:
250ml fresh milk
2 tsp sugar, or to taste
4 tsp ginger juice
yields two bowls of milk custard

Method:
Wash, peel ginger. I leave some skin on one end to avoid slipping while holding it

Grate ginger and juice it by pressing it through a fine strainer until you collect 2 tea spoon of ginger juice. For the remaining end which is too small to be grated further, I would keep it, usually for stir-frying vegetables.

Stir well the ginger juice and divide it into two bowls.

Heat milk with sugar over the lowest flame in pan. Swirl to dissolve sugar. As you feel heat from the milk (or any time earlier if you find it easier), place your kitchen thermometer into the milk. As the temperature reaches 80 degree C, remove from heat.

Right before the milk is removed from heat, give the ginger juice a good stir. Then immediately pour milk from about 10cm above to fill no more than 70% of the bowl, or the milk will easily spill out. So you may need a larger bowl; if doubt, try rehearse the action with water first.

After the milk is added to the ginger juice, DO NOT move or even shake the bowl. Wait for 5 minutes, and the milk ginger mixture will be curdled. Serve immediately.