Ginger-scallion oil is signature to Chinese cooking, a condiment most often served with "white" chicken. This is the easiest of weeknight meals but the ginger-scallion oil brings deep, complex flavours which belie its simplicity. : The hot oil tends to strip the colour from the scallions, so I reserve the green parts of the scallion to add later, to ensure …
Sometimes the best way to change the way you cook is to not cook at all. It’s a trick we use for this impromptu chicken salad from our book “COOKish,” which limits recipes to just six ingredients without sacrificing flavour. For this recipe, we skip the mayonnaise and instead use another shortcut that packs complex flavour into one ingredient — …
