Ginger scallion sauce is a classic Chinese condiment traditionally served on cold poached chicken. But to limit it to a single dish would be a crime. From fried chicken to poke to scrambled eggs, ginger scallion sauce will bring life to your dishes, even those that aren’t traditionally Chinese.
How do you make ginger scallion sauce?
This simple condiment is made up of five ingredients:
- Neutral vegetable oil (like peanut or corn)
- Finely minced ginger
- Finely minced scallion – I tend to use only the white and light green parts, reserving the dark green for garnishes but if you want a more deeply green color to your sauce, use the whole scallion
- Sesame oil
Mincing the ginger and scallion takes the most time but other than that, the sauce comes together in no time.
When eating dishes with this sauce, I like biting into the minced bits of ginger and scallion. If you like a smoother sauce, you could lightly blend it in a blender or food processor. I would recommend not processing until completely smooth, it should have some coarseness to it.
How do you use ginger scallion sauce?
Classically, ginger scallion sauce is served over cold poached chicken but also works well on roast chicken, and even better on fried chicken. One of our easy weeknight meals is to buy some crispy fried chicken wings and serve them with this sauce.
The sauce is often used in noodles or as a topping for steamed rice and it also makes a great dipping sauce for Chinese crispy skin roast pork (siu ji yuk).
Something I recently learned is to use this sauce as a seasoning for poke. Add some freshly chopped green onion and some sesame seeds and it’s ready to eat. Serve the poke on its own or on taro chips for a delicious, casual appetizer.
In their cookbook, Double Awesome Chinese Food, the Li’s recommend putting their version of ginger scallion sauce on scrambled eggs, using it on avocado toast, or adding it to ricotta cheese for a quick dip.
As you see, this is versatile condiment that will lend a tasty pop of flavor to many dishes. Once you try it, I think you will agree.Print
This aromatic and versatile Chinese condiment is traditionally served on cold poached chicken. Serve it with fried chicken, Chinese roast pork (siu ji yuk), or scrambled eggs. It also makes a great seasoning for poke.
2–4-inch piece ginger, peeled and finely minced*
6–8 large scallions, finely minced (about 1 1/2 cups)*
1/2 cup vegetable oil
1 1/2 tablespoons sesame oil
2–3 teaspoons salt
Heat the oil in a medium-sized saucepan until it begins to shimmer.
Add the minced ginger and cook for about 15 seconds then add the scallions. Cook for another 20-30 seconds, stirring constantly then remove from heat to cool slightly.
Add the sesame oil and salt (I recommend adding the salt a teaspoon at a time, stir to dissolve, and taste. Add more salt to taste). Stir well to combine.**
Cool completely. The sauce will last about 2 weeks in an air-tight container in the refrigerator.
*Adjust the proportion of ginger to scallions based on your taste.
**You may lightly blend the sauce in a blender or food processor for a smoother consistency but don’t process until it is completely smooth.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Cuisine: Chinese
- Serving Size: 2 tablespoons
- Calories: 67.13
- Sugar: 0.2 g.
- Sodium: 324.41 mg.
- Fat: 7.26 g.
- Saturated Fat: 1.09 g.
- Carbohydrates: 0.75 g.
- Fiber: 0.24 g.
- Protein: 0.16 g.
- Cholesterol: 0
Keywords: ginger, scallion, green onion, sesame oil