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.
Ginger sold in our market are usually the matured ones which I think is a bit spicy. How do we choose the kind of ginger for this scallion ginger sauce or should I squeeze away the ginger juice before mincing?
I would just reduce the amount of ginger if you find it too strong. We find that the organic smaller ginger is much stronger than the large non organic ginger, so we usually opt for the latter. We use matured ginger in all of our recipes unless we specify, so hope that helps a bit!
What is the shelf life for this? I want to create in bulk but worried that it might spoil before I use all of it. Thanks.
It should keep for at least a couple of weeks if you don’t cross contaminate. Make a note to use a clean utensil every time you dip into the batch. :-)
Hi Adelfa, I would not make a huge batch of the raw version. The cooked version keeps a little bit better. That said, even the raw version will hold up pretty well for up to 2 weeks. But towards the tail end of its life, we usually use it in cooked applications like noodles rather than eating it raw. Hope that helps! Always use your own common sense and personal level of caution.
This freezes beautifully in ice cube trays. If you’re not getting a proper frozen consistency, strain off a bit of the oil (and use that immediately,) and it’ll freeze more solidly.
I tend to make a quart at a time, because I toss it into soups, on noodles, rice, eggs, dumplings, whatever. So I freeze half of the recipe in cube form, and keep in the freezer until I need some.
Made this tonite w/your poached chicken recipe & it was SO good & easy! We’ve always loved eating this in Asian restaurants here in Seattle, but this was my 1st time making it at home & OMG, my husband couldn’t stop eating it. So flavorful. It would be delicious w/salmon, beef, tofu, etc! Thanks to one of the comments I did warm up the oil & poured it over the other ingredients to “cook” them a bit & added the salt to taste vs. doing the whole 1/2 tsp. as listed in the recipe. Thanks!!!!
Thank you for sharing your recipe. I will be making this tomorrow. Thanks again .
Thanks, Diana!
OMG I never knew this was so easy to make!! Whenever we go get Chasiu and soy sauce chicken my family always fights for the tiny amount of ginger scallion sauce that they give. Now I make my own and it’s just so yummy with just about anything! Thanks so much for the recipe! I always have a batch in the fridge now ❤️
Thanks, Arisa!! I totally know the feeling hahahah I’m always trying to get the last drop out of the tiny little sauce container. :)
Can you make this condiment to freeze for later use? My Chinese grocer only sells ginger in huge portions which I always end up freezing anyways.
Hi Linda, I wouldn’t advise freezing the sauce, but you can definitely freeze ginger! If you peel it and slice it, it freezes very well. You can also freeze it in chunks as well and then cut it when it’s semi-defrosted.
Wait, you just use room temp oil, you don’t pour boiling oil over the ginger and scallions??
Hi Aimee, this particular recipe uses uncooked oil although using cooked oil is an option. Kaitlin’s Ginger scallion oil with chilies recipe does use hot oil.
I had forgotten about this condiment. Thanks for the reminder. It brings back a lot of memories from my childhood and following my elders around the kitchen. Funny how as an adult one forgets about these simple but tasty things.
It is funny! I’m so glad we could bring back some memories for you :)
Do you peel the ginger prior to slicing in to rounds?
Hi Peter, yes, you can peel it using the edge of a metal spoon so you minimize waste.
I just made a similar version of this using some sad looking scallions and ginger. I also added a handful of cilantro and used hot oil (the way my mom does it). The hot oil really brings out the flavors of all the ingredients. Thank you so much for all the wonderful recipes. Your website is really a catalog of al the dishes I ate growing up which you can’t find in most Chinese restaurants. And because my mom doesn’t cook with recipes, I’m glad I have a resource for my favorite dishes.