Chinese Ginger Scallion Sauce – 5 Minute Recipe (Raw and Heated Oil Methods)

Chinese ginger scallion sauce is a a traditional classic that highlights quintessential Cantonese flavours. Made from simple aromatics of ginger and green onions, this easy recipe takes only 5 minutes to put together. Try this sweet and savoury flavour bomb on poached white cut chicken, roasted meats, noodles or rice and you’ll wonder why you ever lived without it.

Ginger Scallion Sauce – A “Mother” Sauce

If there is one sauce I can’t live without, it’s this ginger scallion sauce. It’s so versatile, elevating the simplest dishes like this white cut chicken but also alone with a plain bowl of rice. For Cantonese cooking specifically, the “mother” aromatics or mirepoix consist of scallions, ginger and garlic. Ginger scallion sauce is simply made from these base ingredients seasoned with some salt and oil. So simple and flavourful, it’s not hard to see why this mother sauce is used over and over again but renowned chefs like David Chang.

What are the Basic Ingredients?

There are many variations to this sauce especially amongst Chinese families which is influenced by which region of China they’re from.  Check the next section on variations and add-ons to make this sauce just the way you like it.  There are 4 common ingredients in all versions of ginger scallion sauce.  They are:

Ginger

Ginger is finely minced or grated to release its wonderful spicy flavour profile.   The ginger can be peeled or unpeeled.  This is based on your preference.  Cantonese versions generally peel the ginger since it gives a beautiful vibrant yellow color.  It’s also how my family prepared it for dinner while we mixed it in our steamed rice – yum!  You can also keep the peels for other uses or just leave it on for more nutrition.  I would thoroughly clean it before using it to remove any traces of dirt.

Scallion (a.k.a. green onions)

Scallion is finely chopped so it mixes uniformly with the ginger.  I usually chop my scallions the size of my pinky finger nail so that it still has a little bite to it.  Slice the onions lengthwise into 2 or 4 pieces before chopping if the stalks are thick.  Be sure your scallions are relatively fresh and the stalks are stiff to make chopping them easier.  If your scallions aren’t the freshest, I would remove the slimy layers, rinse and pat dry before chopping.

Kosher Salt

Ginger scallion sauce benefits from being on the saltier side to give a lovely briny flavour brightening neutral food and cutting rich ones. If you’re concerned with the salt content, feel free to cut the salt content in half and add a bit more at a time to your taste.  Some salt is needed to bring out the flavours of the ginger and scallion.

Neutral Oil

A neutral oil is recommended for this sauce to highlight the pure ginger and scallion flavours. I use grapeseed oil but any neutral oil such as vegetable or canola oil will do. I wouldn’t recommend using olive oil in this dish since it’s not an oil used in Chinese cuisine and might compete with the delicate flavours of the ginger scallion.  The oil also brings the ginger and scallion into a paste perfect for slathering on slices of chicken or mixing into rice or noodles.

Variations and Add-Ons

There are many add ons to this sauce especially amongst Chinese families.  These additions are heavily influenced by which region of China they’re from. Northern Chinese cuisines will usually add some spiciness to it in the form of chilis or Sichuan peppercorns.  Southern Chinese cuisine, particularly Guangdong Cantonese, flavours are more delicate and mild and nothing is added to the sauce.  Being Cantonese myself, I personally keep it simple and add a little sesame oil to it.  My Hakka in-laws like to add oyster sauce and soya sauce to theirs, while chefs like David Chang add some sherry vinegar.

Ginger scallion sauce is great with just the four basic ingredients.  Add any of the suggestions below to make your own personalized version of this dynamo sauce.  I would add a little bit at a time, tasting it along the way to get it just how you like it!

• Sesame Oil – Adds a lovely aroma and sweetness – my personal favourite and how my family eats it.
• Soy Sauce – For more umami flavour.  I would cut down on the salt.
• Oyster Sauce – For some seafood flavour.  I would cut down on the salt. 
• Vinegar – For an acid note perfect for mixing in with noodles or rice.  I would stick to sweet vinegars like sherry, red or rice (not white).
• Garlic – Minced and to round out the holy trinity of Cantonese cooking.
• Chinese Red Chillies – minced 
• Chilli Oil or Flakes – For spice
• Sichuan peppercorns – ground or whole (pick them out at serving)
• Satay – For peanut lovers

Expert Tips for Making Ginger Scallion Sauce

Use these tips below to make ginger scallion at home easily.  Don’t bother with any of the bottled stuff and get creative with the add-in options based on your personal preferences.  

Pair with Neutral Dishes or Rich Proteins

Ginger scallion sauce is really great for “blank canvas” type dishes like poached white cut chicken, steamed rice, ramen or noodles.  Inject some savoury briney flavour and brighten otherwise mild dishes.   In contrast, you can pair it with roasted or BBQ meats to cut their richness.  Overall, ginger scallion sauce is a versatile sauce that can be used for lots of different dishes!

Finely Chop Ingredients

You want to release and amplify the ginger and scallion flavours.  Mince or grate the ginger and finely chop the scallions.  Be sure to use a sharp chopping knife and a chopping board with a damp paper towel underneath to keep it from moving.  I would recommend only using a food processor for large portions (i.e. more than 2 cups).  I usually make enough just for a meal or two and find it’s much faster to mince by hand.  See below for step by step instructions.

Pat Dry Your Green Scallions

Rinse and clean your green scallions to remove any dirt.  Pat them dry thoroughly before making the sauce.  When dry, they are much easier to handle and mince.  It’s also safer if you’re using hot oil or sauteing – water and hot oil sizzles like crazy and can cause a burn!  

Approximate the Proportions but Use more Scallion than Ginger 

I’ve grown up eating this sauce since I was a little kid and to be honest, there is no hard and fast rule to proportions.  The recipe my mom passed down to me was to “eyeball” the amount of ginger, scallions, oil and salt.  So don’t stress too much about getting exact proportions on this one.  

Depending on whether you’re preparing this raw or cooked, the ratios will differ from each other.  More oil and less scallions will be needed for the raw and hot oil preparations since the scallions don’t cook down as much.  All methods call for more scallions than ginger to balance out the spiciness.  

Salt to taste

Ginger scallion sauce is usually more briney and salty (like an Asian version of a tapenade)  because it’s always paired with something.  I usually add about 1 tsp of kosher salt per cup of sauce.  I would recommend starting with half the amount of salt and add more to your taste.  If you’re adding additional flavouring like soy sauce, you will need to reduce the salt.

Briefly Cook the Sauce to Speed up the Process

Ginger scallion sauce can be made either raw or briefly cooked.  If raw, all the ingredients are combined, mixed and allowed to marinate for at least 20 minutes.  If you’re short on time, heat the sauce briefly to release the flavours and serve it immediately.  See the step by step instructions for the various heating methods.

Don’t Brown the Ginger

Traditional ginger scallion sauce usually preserves the bright yellow colour of the ginger and its fresh flavours.  Cooking the sauce will ultimately produce a mellower sauce and tame the strong flavours.  Browning the ginger will mute the fresh flavours of the ginger too much.  If you’re sauteing the ginger in a saucepan, make sure the oil isn’t too hot so you don’t brown it. 

Don’t Overcook The Sauce

If you’re briefly cooking the sauce, it’s important to not overcook it.  Overcooking the sauce can turn your green scallions into a dull green color or mushy.  Both undesirable!  Add the scallions at the very end and stir it around the hot oil for only 30 seconds. Take the sauce off the heat and let the scallions wilt and soften in the residual heat. This allows the scallions to have a little more bite and texture.

How to Peel and Mince Ginger

The easiest way to peel and mince ginger is with a spoon and by hand since you’re not using a lot.  You can also mince your ginger by slicing it and using a small blender (like a magic bullet) or grating it on a box grater with medium sized holes.  A small hole grater isn’t recommended because I find it makes the ginger paste-like and too watery.  

Step 1: Hold the ginger firmly in your hand 

Step 2: Take a teaspoon and scrape the edge firmly across the surface of the ginger.  Similar to how you would peel a carrot, move the spoon in the direction away from you.  Make sure your fingers are not in the path of the spoon.   Scrape your spoon into any grooves to remove any traces of skin.  

Step 3:  Using a sharp chef’s knife, slice the ginger into uniform pieces about ⅛ inch thick.

Step 4: Stack about 3-4 slices and cut into matchsticks (julienning)

Step 5: Gather your matchsticks so they all go in the same direction and finely chop.  Use your knife to rock back and forth over your ginger to mince further.

How to Make Ginger Scallion Sauce at Home – Step by Step Instructions

Ginger scallion sauce can be made raw or lightly cooked.  In total there are three different ways!  In order from strong to mild flavours, you can make ginger scallion sauce raw, with hot oil or lightly sauteed.  

Method 1: Raw

This method will produce the strongest raw ginger and onion flavour.  First, combine the raw minced ginger and chopped onions in the oil and soak for at least 20 mins before serving.  This method also uses the largest amount of oil for the sauce.  Use a ratio of 2:1:2 of oil : minced ginger : scallion.

• Step 1: Combine the ginger and scallions in a bowl.
• Step 2: Add the oil and mix thoroughly.  Salt to taste.
• Step 3: Let sit and marinate for 20 minutes.

Method 2: Hot Oil 

Pouring hot oil over the raw ginger and scallions will briefly cook the ingredients, releasing the flavours and aromas.  If you like the fresh raw flavours, this method will achieve that in the shortest amount of time.  The scallions will cook in the residual heat of the hot oil.  Use a ratio of 2:1:4 of oil : minced ginger : scallion. 

• Step 1: Combine the ginger and scallions in a heat proof bowl.
• Step 2: Heat oil in a saucepan over medium/high heat.
• Step 3: When oil begins to shimmer, insert a chopstick into the oil.  If you should see bubbles forming, the oil is ready.  
• Step 4: Pour the hot oil evenly over the ginger and scallions.  You should hear a satisfying sizzle.
• Step 5: Mix thoroughly making sure the oil evenly coats the ginger and scallions.
• Step 6: Allow to cool.  The scallions will continue to wilt in the residual heat.
• Step 7:  Salt to taste before serving.

Method 3: Saute

By cooking the ginger briefly in the oil helps temper down the spiciness of the ginger and keep its great flavour.  My usual rule of thumb for sauteed ginger scallion sauce is equal parts minced ginger and oil and at least 4-6 times more chopped scallion.  I really enjoy the sweet jam-like texture of the green scallions so I use a ratio of 1:1:6 of oil : minced ginger : scallion.  You can always lessen the oil and/or add a bit more ginger to your preferences!

• Step 1: In a small sauce pot, turn heat to medium.  Add the grapeseed oil
• Step 2: Once oil is hot, add minced ginger and salt.
• Step 3: Mix and cook for 30 seconds making sure it doesn’t brown.  Turn down heat to low/medium.  Add minced scallions
• Step 4: Mix and cook for another 15 seconds when the scallions begin to wilt.
• Step 5: Remove from heat and let stand for 2-3 minutes.
• Step 6:  Salt to taste before serving.

Serving Tips

What goes well with ginger-scallion sauce?

Ginger scallion sauce goes great with mild flavours that highlight this delicious sauce such as bai qie ji – Cantonese poached chicken.  You can also sous vide or steam chicken breasts like my white cut chicken recipe for the same tender texture!   Other dishes that pair great with ginger scallion sauce include hainanese chicken, roasted or grilled meats and Chinese BBQ.   

Serve ginger scallion sauce on the side at the family dinner table.  Make a bigger batch and separate into different bowls and add different flavourings for some variety!

For a simple meal, spoon ginger scallion sauce over a fried egg with steamed rice or rice noodles.

Storing Tips

Store any leftover ginger scallion sauce into an airtight container (like a glass jar) and store in the refrigerator for up to two weeks.

Have you tried this ginger scallion sauce before? Let me know in the comments below!