Description
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.
Ingredients
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
Instructions
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.
Notes
*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
Nutrition
- 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