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