Ginger Scallion Sauce, a condiment popular in Hong Kong, is used mainly to accompany steamed chicken.
This simple sauce is made with finely chopped spring onion and grated ginger and seasoned generously with salt. The sauce has a delightfully fresh ginger and scallion flavor. I like mine salty. I like using it to mix into my Sha Cha Jiang or Barbecue Sauce dipping sauce for Hot Pot. For more on Hot Pot or Huo Guo, click here.
Ginger Scallion Sauce
8-10 stalks spring onion, finely chopped
2 tablespoons ginger, finely grated
1½ teaspoons sea salt
4 tablespoons peanut oil
In a heatproof bowl place spring onion. Top with ginger. Sprinkle salt over aromatic vegetables. Set aside.
Heat a small saucepan. Add oil and heat oil until oil is shimmering and almost smoking. You can test if oil is ready by sticking a wooden chopstick into oil. If oil is ready bubbles will form at tip of chopstick.
Carefully dribble hot oil over spring onions and ginger to scald the vegetables. With a spoon mix well to combine, cooking most of the aromatics. Set aside. Leave to cool until ready for use.
