Ginger Scallion Sauce
The Quirky Foodster Team
Ingredients
- Fresh ginger, finely minced — 40 g (3 tbsp)
- Scallions, finely minced — 6
- Vegetable oil — 80 ml (1/3 cup)
- Salt — 3 g (1/2 tsp)
- Sesame oil — 5 ml (1 tsp)
Method
- Combine finely minced ginger and scallion in a heatproof bowl.
- Add salt and mix well.
- Heat vegetable oil in a small saucepan until shimmering hot (just short of smoking).
- Carefully pour the hot oil over the ginger-scallion mixture; it will sizzle vigorously — stir immediately to combine.
- Stir in sesame oil once slightly cooled; let rest 10 minutes before serving.
Cultural Background: A simple, fragrant sauce of minced ginger and scallion bound with hot oil, ginger scallion sauce is a Cantonese classic most famously paired with poached chicken (Hainanese-style), its bright aromatics cutting through rich, tender poultry.
Tips: • Mincing the ginger and scallion very finely, ideally by hand, gives the sauce its characteristic fine texture. • The oil must be genuinely hot to properly 'cook' the raw ginger and scallion into a fragrant, mellowed sauce.
Variations: • Add a small amount of light soy sauce for extra savoury depth. • Use as a dipping sauce for steamed fish as well as poached chicken.
Storage: Refrigerate in an airtight container up to 4 days.
Reheating: Not applicable; served at room temperature. Nutrition (per serving) Approx. 70 kcal, 0.2 g protein, 7.5 g fat, 1 g carbohydrate per 15 ml serving.
FAQs: What is ginger scallion sauce traditionally served with? Hainanese poached chicken, a beloved Cantonese and Southeast Asian Chinese dish, and steamed fish. Why pour hot oil over raw ginger and scallion? The hot oil 'cooks' the aromatics just enough to mellow their raw sharpness while releasing their fragrant oils into the sauce.
- Fresh ginger, finely minced — 40 g (3 tbsp)
- Scallions, finely minced — 6
- Vegetable oil — 80 ml (1/3 cup)
- Salt — 3 g (1/2 tsp)
- Sesame oil — 5 ml (1 tsp)
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