Chicken with ginger & shallot

Once you've made this ginger and shallot oil once - you will use it time and time again with any vegetables, meats, seafood - and sometimes just on rice with a little soy. It is THAT good!

Peel and roughly chop 1 knob ginger and 6 shallots. Add the ginger to a mortar and pound to a rough paste. Add the shallots and do the same.

Add 1/2 cup oil (vegetable or peanut) to a small pan and bring to smoking point. Remove from the heat, pour the oil over the ginger and shallot (be careful with this), stir to combine then add a teaspoon of salt flakes. Delicious!!! And yes, it is meant to be salty!

Serve as much as you can handle over your poached or bbq chicken and steamed rice. Roughly chopped coriander to finish.