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