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
- 4 tbsp finely minced scallions (must have white parts, 50g, about 2 large scallions)
- 3 tbsp finely minced fresh ginger (20g, about 10 thin slices)
- 1/3-1/2 cup vegetable oil (80-120 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. 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.
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