Raw Ginger Scallion Oil is a deceptively simple recipe that’s an absolute must when enjoying a classic Cantonese bai qie ji (poached chicken). But I also find that it’s an addictive topping for almost anything.
Two Kinds of Ginger Scallion Oil
You may be familiar with our cooked ginger scallion oil (with chilies) that relies on hot oil to achieve a deep ginger scallion flavor. It has become a staple condiment for many of you!
This version, however, is more traditional. It represents the epitome of Cantonese cooking: pure flavors, simple preparation, and very little added spice or seasoning. It consists of raw ginger, raw scallion, oil, and salt. That’s it!
Way to Use Ginger Scallion Oil
When we recently revisited our whole poached chicken recipe, we focused on showing you how to break down and properly serve the chicken, but many of you pointed out that there was no formal recipe for the ginger scallion oil that goes alongside it!
Perhaps that was because it’s such a simple and often imprecise recipe at our house: approximately 2 parts scallion, 1 part ginger, and the rest is done by feel/to taste.
As for how you can use it, the same philosophy goes. No need to limit yourself to poached chicken, though the clean taste of the chicken is the perfect canvas for the strong flavors of the oil.
Here’s how you can use it:
- As a condiment to chicken or any meat of your choice – poached, pan-fried, or even grilled
- As a dip for tofu, for our vegans out there
- In cold noodles
- As a flavoring or topping for leafy green vegetable stir-fries
- Over plain rice with a fried egg, or fried rice!
Our Family Debate: To Soy Sauce or Not?
The Shanghainese and Cantonese sides of our family go head to head whenever a whole poached chicken hits the table.
Inevitably, we debate the merits of the plain ginger scallion oil—my dad’s preferred traditional Cantonese route—and the ginger scallion oil with a splash of soy sauce—my mother’s blasphemy. (As my dad says, the Shanghainese put soy sauce in everything.)
By now, though, my dad knows that to keep the peace, he has to prepare both versions. As for me and Sarah, we dip freely between both.
Try the plain version, spoon some of it into a separate bowl, and add a splash of light soy sauce. See which one you like better!
Recipe Instructions
Wash the scallions and pat them thoroughly dry. This will make it easier to mince them (so they aren’t as slippery). Thinly slice them into rounds…
And then use your knife to mince them further, running it over the scallions again and again.
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.)
Combine the scallion, ginger, oil, and salt in a bowl. Mix thoroughly, and it’s ready to serve!
With poached chicken (bai qie ji), we split it into two small bowls, and add light soy sauce to one of them to taste.
Raw Ginger Scallion Oil
Ingredients
- 2 scallions (must have white parts, 50g)
- 10 thin slices fresh ginger (20g)
- 1/2 cup vegetable oil (120 ml)
- 1/2 teaspoon salt (or to taste)
- light soy sauce (to taste; OPTIONAL)
Instructions
- Wash the scallions and pat them thoroughly dry. Thinly slice them into rounds, and then use your knife to mince them further.
- 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.)
- Combine the scallion, ginger, oil, and salt in a bowl. Mix thoroughly, and it’s ready to serve!
- 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.
Virginia Burns says
I love this website! I can make easy recipes. Thank you so much for the videos too.
I’ve make a few already. Going to make the Raw Ginger Scallion Oil right now and have it with chicken!
Kaitlin says
Thank you so much, Virginia! :)
Kate Conroy says
Love the principle of this and had it in many restaurants and was looking for a recipe.
But way way too much oil. I’d use 40% of the amount. I added the amount of salt indicated and have a salty palette and it was a bit too much for me so I would add a 1/4 try it, then add more up to your salt level.
Good flavour though. I also added some green chilli’s and think you could mix it up with other flavourings too- roasted sesame seeds and so on.
Kaitlin says
Hi Kate, that’s the beauty of cooking at home! The original recipe, is quite oil heavy, and I completely agree that salting to taste a little at a time is often the best way to go. Thanks for sharing your experience!
Colin jefferson says
Did this and my wife loved it ,so did I, so much so she requested it again.
And as theres a link to poached chicken and then to hianese chicken (shes from malaysia) ,so we progressed
You ‘ve not failed me yet aand I’m earning bonus points so keep up the good work
Kaitlin says
Hahahah, we’re always around to help dudes prove themselves in the kitchen! ^_^
Keep up the winning streak!
Hazel says
Hello! May I know how long this keeps in the fridge?
Sarah says
Up to 1 week, Hazel!
HH says
this was wonderful! definitely also good practice for chopping and mincing skills.
Kaitlin says
Indeed! :) I’m so glad you liked it!
Kennis C says
Wowowow, I love Bia Qie Ji so much, what a traditional dish, love this recipe!
Kaitlin says
Seconded, we love it too!!!
Nira says
Hi…thanks for the recipe. We use with many other ideas besides the chicken. Now i have the recipe. i can’t find the reply to …..how to keep extra and how long it will last. love all your recipes and your websit is always my go to for many childhood dishes.
Kaitlin says
It’s best made fresh, you can keep it for a max of 2 weeks, but after that it starts to get a little tired. Thank you for reading and cooking! :)