It takes 4 ingredients and a few minutes to make this ridiculously easy yet delicious ginger scallion oil. Perfect on chicken, rice, fish, congee, noodles and more, this is going to become one of your favorite condiments!
I’m not sure whether to call this a dip or a sauce or dressing…
…because really, it can be used as any of those.
Regardless of what you call it, this ginger scallion oil will taste just as delicious and may very well become one of your favorite condiments.
With a list of ingredients you can count on one hand…
…and a freshness and flavor that breathes life into what ever you’re topping…
…you’re going to love it!
And if you’re like me, you’re going to want to eat it on (almost) everything! 😉
4 Simple Ingredients
Not only does this ginger scallion oil take only four ingredients (three of which you can probably already guess based on the name of the recipe), it takes only minutes to make.
Firstly, you add oil to a small pot or pan and heat it over medium heat. While the oil is heating, start preparing the rest of the ingredients…so let’s start with the ginger.
Peel a knob of ginger, about the size of half a small lemon, with the edge of a spoon. Cut the ginger into small chunks, crush each piece by pushing down on the side of a knife, and then finely mince.
You could also grate the ginger using a grater or microplane, but simply chopping with a knife works just fine.
For the scallions, cut off the bottoms, using only the upper green sections and finely chop.
Combine the ginger and scallions in a bowl and sprinkle with some sea salt. Next comes the oil…which I also consider the fun part!
The point of the oil is not only to create the “sauce” consistency, but making sure the oil is hot before you add it helps “cook” the ginger and scallions. Without some sort of heat, you’ll end up with that raw, hot and spicy bite that comes from raw ginger and scallions…which is not what you want.
With the oil sufficiently heated, all you need to do is gently pour the hot oil over the ginger scallion mixture and listen to the sizzle! Stir the ginger scallion mixture well with the oil so that it gets completely coated and what you will end up with is perfection. The hot oil will cook the ginger and scallions just enough to soften them and take away the hot spicy edge, but it won’t overcook them so that they lose their freshness.
And voila! You’ve got ginger scallion oil, ready for dipping or dressing!
How To Use It
This simple Chinese condiment is often served alongside dishes like Hainan chicken or salt-baked chicken. One of my favorite ways to enjoy it is to generously pile it onto poached chicken breast, but it also goes great on a bowl of hot rice porridge congee (jook). I’ve even had it on plain rice and believe it or not, I’ve even eaten it with fried eggs. I like it that much!
Aside from the oil and salt, which you should have on-hand as a staple ingredients anyway, all you need are fresh ginger and scallions. Not only does that make this incredibly simple to make, but it’s also dirt cheap…and with its fresh flavor and texture, it’s better than any sauce from a bottle!
Ginger Scallion Oil
- 1 knob fresh ginger, about the size of half a small lemon
- 3 scallions, bottoms trimmed
- 1/4 cup extra light olive oil (or similar neutral tasting oil)
- 3/4 tsp sea salt
- In a small saucepan or pot, heat the oil over medium heat.
- Peel ginger with the edge of a spoon.
- Cut ginger into quarters, flatten each chunk by pressing down on the side of the knife with the heel of your hand, and then finely mince.
- Finely chop the green sections of the scallions.
- Combine the minced ginger, chopped scallions and 3/4 teaspoon sea salt in a bowl.
- Remove the oil from the heat and carefully pour of the ginger scallion mixture. The oil will sizzle upon contact.
- Stir the mixture well.
- Serve at room temperature or chilled.
- Store any leftover ginger scallion oil in a container in the fridge for 3-4 days.
- 7" Ceramic Nonstick Frypan
- You can use a grater or microplane for the ginger if you do not want to mince it.
- You can add minced shallots or garlic for a taste variation.
- Goes really well with poached chicken or fish. Also is nice on hot steamed rice or eggs.
- Tastes good served at room temperature or chilled.