Ginger Dressing - cooking recipe

Ingredients

1/2 cup canola oil
2 1/2 tablespoons minced and peeled gingerroot
1/2 teaspoon sugar
1/4 cup sesame seeds, toasted*
1/8 teaspoon celery seed
1/2 teaspoon ketchup
1 pinch white pepper
1/4 cup chopped onion
1 1/2 tablespoons soy sauce
1/3 cup rice wine vinegar

Preparation

*Roast the seeds in a dry frying pan over med heat until just turning color - stir constantly - and until they start to smell yummy).
Using a blender or food processor, combine all ingredients except the soy sauce and vinegar. Blend for 1 minute or until creamy and completely blended. Then add the soy sauce and vinegar and blend for 30 more seconds. I typically whisk for 30 seconds
Store in the refrigerator for up to a month.
To cook chicken in it:
Cut up your white chicken meat in strips.
Fry in HOT oil until almost done.
Add dressing (1/4 -1/2 cup depending on how much you're making).
Cook until done (don't over cook or it will seperate the dressing). Add more dressing if desired.