ginger scallion sauce

A quick ginger scallion sauce made with  4 ingredients that is full of flavour and honestly one of the greatest sauces you'll ever try.

Ginger Scallion Sauce

green onions/scallions ((approximately 1 packed cup, finely chopped))

ginger ((approximately 2 tablespoons, finely chopped or grated))

salt

oil corn

Grate the ginger, or finely chop it. Try to chop it as fine as possible so you don&#x27;t bite into chunks of ginger when serving.

Chop the green onions finely. Use the whole green onion, the greens, and the whites but discard the very end of the white where the roots are.

Combine the ginger, green onions and salt into a small bowl and mix together

Heat up the oil in a small pot until almost smoking (add a small piece of green onion into it to test if it's hot enough, if it sizzles the oil, it's good to go).

Pour the hot oil into the ginger onion mixture. (You should hear and see it sizzling. If you don't, the oil wasn't hot enough - re-heat the oil until it is hot again and pour it onto the green onions.)

Mix everything together and it&#x27;s done!

Ginger scallion sauce is a savory oil based sauce. Some people call ginger &amp; green onion sauce. In Chinese, it called ( gēung yùng or jīang rōng) 薑蓉 which means grind ginger. The sauce is so versatile that it goes well with most things such as meats, rice and noodles. 

onion

Ginger ((medium thick))

Salt

Vegetable oil

Put 8 slices of ginger into a chopper. Then, run the chopper until the ginger turns into finely minced.

Next, put finely minced ginger into a bowl.

After, cut 5 sticks of green onion into small pieces.

The following step, put the chopped green onion into the bowl and add 1 teaspoon of salt.

After that, in a pan or pot heat up 1/2 cup of vegetable oil. When the oil is hot enough, pour them over the ginger and green onion. (Be careful when you pour the hot oil over.) Then, mix them well.

https://content.jwplatform.com/videos/qIkJGwzT.mp4

Ginger scallion sauce is a savory oil based sauce. Some people call ginger &amp; green onion sauce. In Chinese, it called ( gēung yùng or jīang rōng) 薑蓉 which means grind ginger. The sauce is so versatile that it goes well with most things such as meats, rice and noodles. Besides, ginger scallion sauce is a popular and great combination, so many Asian dishes use it to serve as a dipping sauce. For example, a well known Cantonese dish white cut chicken always serves with ginger scallion sauce.

Ginger scallion sauce is a versatile sauce that complements countless Asian dishes, including Hainanese chicken rice or white cut chicken! Follow my recipe to make this delicious sauce, using just 4 ingredients!

Ginger Scallion Sauce Recipe (姜葱)

scallion (green onions) - about 1.5 oz

ginger

salt (or

⅓ cup neutral tasting oil

Finely chop the scallions and finely mince the ginger.

Transfer them into a heat proof bowl and top with salt.

Heat oil, then pour directly into the bowl containing the chopped scallions, ginger and salt.

Blend ingredients together thoroughly and adjust according to taste. Enjoy with Hainanese Chicken, White Cut Chicken and/or rice!

https://www.youtube.com/watch?v=DtAtso7WDLQ

Ginger scallion oil is a versatile sauce that complements countless Asian dishes, including Hainanese chicken rice or white cut chicken! Watch my recipe video to learn how to make this delicious sauce, using just 4 ingredients!

MY HAINANESE CHICKEN RICE VIDEO: https://youtu.be/S-de5XNmanE

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Ginger Scallion Sauce Recipe (姜葱) for Hainanese or White Cut Chicken (in Cantonese) | Rack of Lam

This is a refreshing and simple recipe. It includes chicken steamed with ginger and herbs served with a ginger scallion sauce.

Chinese Steamed Chicken with Ginger Scallion Sauce

chicken (3.5 pounds)

coriander

tsp fennel (toasted)

ginger (1 inch)

ginger (3 inches)

tbsp green onions

vegetable oil

tsp salt

Pat dry the chicken. Rub salt on the whole chicken and let it sit in the fridge overnight. Make sure to get some salt in the cavity as well. Use more salt if needed.

The next day, toast the coriander and fennel on the stove for 10-20 seconds.

Add coriander, fennel, and the ginger to a small cheese cloth. Tie the ends together to make it into a small spice package. Stuff it into the cavity of the chicken.

Use kitchen twine to tie the legs together to close the cavity. Use a second piece of twine to tie the legs to the tail. Finally, use one more piece of twine to tie around the length of the chicken (see picture above). The twine should go between the legs and wrap around the length of the chicken. Optional: You can use one more piece of twine to around the height of the chicken which will help you lift it out of the steamer.

Prepare your steamer pot. Place a heat proof plate on your steamer attachment. Bring water to a boil. Add the chicken to the steamer. Let the chicken steam for 30 minutes.

After 30 minutes, turn off the heat and let the chicken sit for another 20 minutes.

Carefully take out the chicken with tongs, and remove the spice package from the cavity. Pour the steaming liquid into a small bowl. This liquid can be used in future dishes or to cook the rice.

Let it cool completely (~10 minutes).

Once it is cool enough to handle, cut the chicken into bite sized pieces. Serve with rice and ginger scallion sauce. The chicken can be served at room temperature or cold.

Add ginger and green onions to a food processor and pulse until both are broken down. I used only the light colored parts of 5 green onions, so my ginger scallion oil will have a light green color. Dump the ginger and green onions into a small bowl.

Heat oil over medium heat for ~1-2 minutes. Pour over ginger and green onions. Add salt and stir. Set aside.

I put a twist to my usual Chinese Ginger and Scallion sauce to make this Ginger and Scallion Chili Oil! It’s easy to prepare and perfect to store for your favourite noodles, dipping sauce, stir-fries, and more! It’s a very versatile sauce or condiment that you can use to level-up your dishes and give it an extra layer of flavour.

Easy Ginger, Scallion Chili Oil

g ginger

100 g chopped scallions (green onions, or spring onions (white parts included))

2-4 tbsp chili powder

Szechuan pepper (, ground (feel free to substitute with more chili powder))

tsp salt (plus more to taste if needed)

sesame seeds

tsp five spice powder (see notes)

neutral oil (I used vegetable)

Peel the ginger (I used a spoon) and finely grate it. Mix together the ginger with the chopped scallions/green onions/spring onions along with the chili powder, Szechuan pepper (if using), salt, sesame seeds, and Chinese 5 spice in a heat proof bowl.

Meanwhile, heat the neutral oil in a saucepan over medium heat until small bubbles start to appear and the oil is very hot. You can test the heat by adding a small piece of ginger or onion in the oil. If it immediately and rapidly sizzles, it’s good to go. Turn off the heat of the pan and then immediately pour in the oil in the ginger, scallion and chili mix.

Enjoy the sizzle and then mix everything well. Taste the sediments (ginger, scallion and chili) and feel free to season with more salt to taste, if needed. If you want more spice, you can add more chili powder.

To store: leave the mixture to completely cool before transferring to a jar with a lid. Seal tight and store in the refrigerator for up to 2 weeks or even longer. You can leave the bottle out at room temperature before using to allow the oil to come to room temperature.

Use for: your favourite noodles, dipping sauce, stir-fries, and more! You can use the oil for stir-frying or even scoop up some of the sediment (ginger, scallion and chili and use as a base for your stir-fries or other dishes.)

https://www.youtube.com/watch?v=NLsGZmnc51c

Full recipe here 👉🏼 https://thefoodietakesflight.com/easy-ginger-scallion-chili-oil

Easy Ginger & Scallion Chili Oil 🌶

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