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. You should end up with about 4 tablespoons minced scallions.
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 about 3 tablespoons minced ginger.
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
- 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
- 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.
- 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.
- 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!
- 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.
I love this stuff! My local market throws it on rice plates with roast pork, duck, chicken…. They also drizzle some kind of dark sauce over everything. To me it tastes like watered down soy sauce. Do you know what it is?
Hi Drew, the dark sauce is usually a sweet dark soy sauce probably diluted with a little water. Usually, it is cooked, cooled, and included on the side with many roast meat dishes.
Yes! Glad you found our recipe, Drew. That’s a sweet dark soy—take a look at the sweet dark soy sauce portion of our hainan chicken rice for something similar! https://thewoksoflife.com/hainanese-chicken-rice/#recipe
Hello to The Wok of Life family, I have a quick question concerning ginger. Do you peel it before using it? I’ve heard many chefs don’t. Thanks
Hi Sam, chefs from finer restaurants definitely do peel ginger. I started to peel ginger for my cooking, I guess I am trying to be more refined :-)
Hi Sam, we do for something like this. In stir fries, it’s not strictly necessary if you’re just using one medallion of ginger, but we do as a general rule. Use a spoon to peel it to make it go fast and reduce ginger waste! The spoon is great at getting the thin skin off.
Speaking as someone half-Taiwanese/half-Shanghaiese… my maternal grandmother did put soy sauce in everything… I’m looking forward to trying this and adding it to rice or plain ramen noodles :D
Isnt the oil supposed to be heated real hot b4 pouring it into the scallion n ginger?
Hi May, that’s actually a different recipe! https://thewoksoflife.com/ginger-scallion-oil-with-chilies/
I just rubbed this on salmon prior to cooking with lemons and oranges.
It was amazing, the salmon was moist and flavorful, I will certainly do it again.
Yummmm that’s a great idea!
how long i can keep the this RAW GINGER OIL SCALLION? and should i keep in the fridge?
Hi JC, in my personal experience it’s good for 1-2 weeks if you keep it “clean” and only dip a clean spoon into it. Also, definitely keep it in the fridge.
How long would it be stable at room temperature? I want to mail some to my uncle. He would love it. I’ve done the cooked oil version and it’s delicious but this raw sounds irresistible.
Hi Momo, hmmm I’m not sure about mailing to be honest! It’s a bit dicey. Might be better to plan a trip instead :)
Love your site and look forward to the emails. My mom made this all the time and I called it “Chinese Pesto”. This tastes amazing on anything. I like it spread on fish and baked with some soy sauce. I have frozen it as well in small portions and thaw as needed. I don’t like spicy food but for some reason I can eat this no problem.
Hi Anita, so glad it’s made it into the regular rotation! :) Also, great to know that it freezes okay too! The zing of the ginger is definitely more palatable than the spice of a chili pepper too
What would you suggest substituting for vegetable oil? Would avocado oil work?
Yes! Avocado oil works great.
how about olive oil?
This is AMAZING! I had it with chicken thigh & jasmine rice. Delicious & refreshing!
Yummm yes a classic combination! :)
I’ve seen other recipes that add garlic to this, which is how I did it the one time I’ve tried it. Is this blasphemy as well? :P
hahah it’s really up to you, Andrew! I used to think that there was garlic in it when I was younger and my dad was like nooooooo but it’s your kitchen! You do you!