By @saucesanddips | Classic Cantonese Condiment for Chicken, Noodles, and Veggies
Ginger Scallion Sauce is a bright, savory Chinese condiment made by blooming fresh scallions and ginger with hot oil. Salty, aromatic, and versatile, it’s a staple with poached chicken, dumplings, noodles, rice, and grilled vegetables.
Ingredients (Makes about 1 cup)
- 1 cup finely chopped scallions (about 6–7 stalks)
- 2 tablespoons very finely minced fresh ginger
- 1 small garlic clove, very finely minced (optional)
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/3 cup neutral oil (peanut, canola, or grapeseed)
- 1 teaspoon light soy sauce (optional)
- 1 teaspoon rice vinegar or Shaoxing wine (optional, for brightness)
Instructions
1. Prep the Aromatics
Combine scallions, ginger, garlic (if using), and salt in a heatproof bowl. Spread evenly.
2. Heat the Oil
In a small saucepan, heat the oil over medium heat until shimmering and just beginning to smoke (about 350–375°F / 175–190°C).
3. Bloom and Season
Carefully pour the hot oil over the scallion-ginger mixture; it will sizzle and release aroma. Stir in soy sauce and rice vinegar (if using). Taste and add a pinch more salt if needed.
4. Rest
Let sit 5 minutes to meld flavors, then serve warm or at room temperature.
Serving Ideas
- Spoon over poached or roasted chicken (classic with Hainanese-style chicken and rice)
- Toss with noodles or steamed rice
- Use as a dumpling dip or drizzle on grilled fish and vegetables
Tips from @saucesanddips
- Finely mince ginger for a smoother texture; microplane for an even silkier sauce
- Hot oil should sizzle but not burn—if it smokes heavily, reduce heat and wait 30 seconds
- Keeps 4–5 days refrigerated; bring to room temperature and stir before serving
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