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 Time5 minutesmins
Total Time5 minutesmins
Course: Condiments
Cuisine: Chinese
Servings: 8
Calories: 120kcal
Author: Kaitlin
Ingredients
4tbspfinely minced scallions(must have white parts, 50g, about 2 large scallions)
3 tbspfinely minced fresh ginger(20g, about 10 thin slices)
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.
Notes
Note: Nutrition information is for plain version without soy sauce.