chinese flavoured stock concentrate

i thought i'd take yesterday's vegetable stock concentrate a step further and make a chinese version. i realise mine is not authentic by any stretch of the imagination, but it works for me, and that's what matters.

1/2 cup rice bran oil
250 grams garlic, peeled
500 grams ginger, peeled and sliced
some spring onions, chopped
100 grams salt

place everything into a blender and blitz until everything is pureed.
scrape it all out of the blender jug into a non stick saucepan and heat gently until everything is bubbling away, and allow to do so for a good five to ten minutes. stir the pot every so often to make sure the mixture doesn't catch.
decant into sterelised jars and put the lids on immediately and invert the jars so a vacuum will be created once the puree cools. refrigerate and use within six months.

one tablespoon will flavour up to a litre of water and would make a good poaching stock for chicken. this is also pretty good stirred through noodles and can be used as a dipping sauce for the poached chicken (a la hainanese chicken). a bit of sesame oil mixed in wouldn't go astray either.