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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 Time
5
mins
Total Time
5
mins
Course:
Condiments
Cuisine:
Chinese
Keyword:
ginger scallion oil
Servings:
8
Calories:
120
kcal
Author:
Kaitlin
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.
Notes
Note: Nutrition information is for plain version without soy sauce.
Nutrition
Calories:
120
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
14
g
|
Saturated Fat:
11
g
|
Sodium:
146
mg
|
Potassium:
19
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
30
IU
|
Vitamin C:
1
mg
|
Calcium:
2
mg
|
Iron:
1
mg