Instructions: 1. Heat oil to smoking; then turn off heat.

2. Stir in salt; let cool slightly. Place in a dip dish.

3. Crush scallion stalks with a knife or cleaver blade; then cut in vertical slivers. Arrange in another dish.

4. Dip pieces of white-cooked or roast chicken in oil-salt mixture and eat with slivered scallions.

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