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Ginger scallion sauce

Chinese Ginger Scallion Sauce

  • Author: She's Almost Always Hungry
  • Total Time: 20 minutes
  • Yield: 18 1x


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.


Units Scale

24-inch piece ginger, peeled and finely minced*

68 large scallions, finely minced (about 1 1/2 cups)*

1/2 cup vegetable oil

1 1/2 tablespoons sesame oil

23 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