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!
Servings: 8
Calories: 120kcal
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: 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