Ginger Scallion Sauce (薑茸) Recipe
Ever had this? If you have, then really, this might as well be a wordless post, you’re probably just gonna scroll straight down to the recipe…you scrolled already didn’t you?
For those of you that haven’t had this, you’re in for a treat! I’d name it “yummy magic sauce” if it was left up to me! (Aren’t you glad I don’t rule the world?)
It’s normally paired with chilled chicken. But I’d also use it on anything like noodles, fried rice, plain rice…heck I’d eat little scoops of it straight up justifying it as “tasting”. It’s actually quite a salty and flavour-packed sauce so a little goes a long way. The saltiness is nicely balanced with refreshing ginger and scallion flavours. But the magic really comes from the hot oil that brings it altogether, it doubles the flavour of the sauce!
The recipe is pretty easy to cut down into smaller servings but another thing you could do is freeze them in ice cube trays or in mini muffin pans like I’ve done. When they’re solid, pop them out with a knife, stick them in a freezer bag and you can grab a cube to defrost whenever you feel like some! The entire recipe makes enough to fill a mini muffin pan of 12 fully.
I cannot wait until you give this a try! And while you’re at it, make some Chilled Chicken to go along with it!
A very magical sauce with the simplest of ingredients.
- 12 Scallions, thinly sliced
- 180g Ginger, very finely minced or grated
- 1/2 tbsp Salt, or more to taste
- 1/2 cup Oil (neutral oil such as grapeseed, safflower, sunflower, peanut)
- Mix together scallions, ginger and salt in a medium or large heatproof bowl.
- Heat oil in a pan on high heat until rippling but not smoking, about 1 minute. Pour oil into the bowl of scallions and ginger. CAUTION: The oil will splatter so I recommend placing the bowl in a safe place such as an empty sink when you do this.
- Taste and add more salt as necessary. Traditional ginger scallion sauce is quite salty.