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Cantonese Ginger Scallion Oil with Salt, thewoksoflife.com
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4.82 from 11 votes

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 Time5 mins
Total Time5 mins
Course: Condiments
Cuisine: Chinese
Keyword: ginger scallion oil
Servings: 8
Calories: 120kcal
Author: Kaitlin

Ingredients

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.

Notes

Note: Nutrition information is for plain version without soy sauce.

Nutrition

Calories: 120kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Sodium: 146mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg