Raw Ginger Scallion Oil
Raw Ginger Scallion Oil is a deceptively simple condiment recipe—a must when eating Cantonese poached chicken, but it can also be an addictive topping for just about anything!
- Prep time
- 5 min
- Cook time
- No separate cook time
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 4 tbsp finely minced scallions ((must have white parts, 50g, about 2 large scallions))
- 3 tbsp finely minced fresh ginger ((20g, about 10 thin slices))
- 1/3-1/2 cup vegetable oil ((80-120 ml))
- 1/2 teaspoon salt ((or to taste))
- light soy sauce ((to taste; OPTIONAL))
Instructions
- 1
Wash the scallions and pat them thoroughly dry. Thinly slice them into rounds, and then use your knife to mince them further. You should end up with 4 tablespoons finely minced scallions.
- 2
Next, slice 10 rounds of ginger very thinly. Julienne them into matchsticks and mince them finely. (These steps could be done with a food processor.) You should end up with 3 tablespoons finely minced ginger.
- 3
Combine the scallion, ginger, oil, and salt in a bowl (adjusting the oil and salt to your tastes). Mix thoroughly, and it’s ready to serve!
- 4
If we are enjoying poached chicken (bai qie ji), we split it into two small bowls, and add light soy sauce to one of them to taste.