A Cantonese classic sauce. Enjoy this condiment made from simple ingredients with steamed chicken breast, roasted meats or just steamed rice. Made from base aromatics of Chinese cooking, this sauce is a staple in every Chinese family dinner table.
½cupfinely chopped scallions3-4 sprigs both whites and greens
Method 2: Hot Oil - Makes about 1 cup of sauce
½cupgrapeseed oilor other neutral oil
½tspkosher saltor to taste
¼cupminced gingerabout a 2 inch knob
1cupfinely chopped scallionsabout 1 bunch both whites and greens
Method 3: Sauté - Makes a little over 1 cup of sauce (My Favourite!!)
⅓cupgrapeseed oilor other neutral oil
1tspkosher saltor to taste
⅓cupminced gingerabout a 2.5 inch knob
2cupsfinely chopped scallionsabout 2 bunches both whites and greens
Mince the Ginger and Scallions
Peel the ginger by using a small teaspoon. Holding the ginger firmly in your hand, scrape the spoon across the surface of the ginger in the direction away from you (like you would peel a carrot).
Slice the ginger into ⅛ inch thick slices. Stack 3-4 slices on tip and cut into thin matchsticks to julienne them. Mince further by gathering the match sticks in the same direction and cutting across. Rock your knife over to mince it further.
Rinse and thoroughly pat dry the scallions. (Note 1)
Slice the scallions lengthwise into 2 or 4 pieces depending on how thick the stalks are. Finely chop the scallions by going across.
Make the Sauce - Choose ONE of the following methods:
Method 1: Raw
Combine the ginger and scallions in a bowl.
Add the oil and mix thoroughly.
Add sesame oil (optional) and any add-ins (if desired). Add salt to taste. (Note 2) (Note 5)
Mix and let sit to marinate for 20 minutes.
Method 2: Hot Oil
Combine the ginger and scallions in a heat proof bowl. Add salt to taste. (Note 2)
Heat oil in a saucepan over medium/high heat.
When oil begins to shimmer, insert a chopstick into the oil. If you should see bubbles forming, the oil is ready.
Pour the hot oil evenly over the ginger and scallions. You should hear a satisfying sizzle.
Mix thoroughly making sure the oil evenly coats the ginger and scallions. The scallions will continue to wilt in the residual heat. (Note 3)
Add sesame oil (optional) and any add-ins (if desired). (Note 5)
Mix and let stand for 2-3 minutes to cool.
Method 3: Saute (My Favourite!!!)
In a small sauce pot, turn heat to medium. Add the grapeseed oil.
Once oil is hot, add minced ginger and salt to taste. (Note 2)
Mix and cook for 30 seconds making sure it doesn’t brown. Turn down heat to low/medium. Add minced scallions.
Mix and cook for another 15 seconds when the scallions begin to wilt.
Remove from heat, add sesame oil (optional) and any add-ins (if desired). (Note 5)
Mix and let stand for 2-3 minutes to cool.
Dry your scallions thoroughly to avoid watering down your sauce. This is especially important if you're using hot oil or sauté methods.
This sauce is briny and on the saltier side to balance out rice/noodles and milder dishes. If desired, add half the salt first and add more to your taste after.
If you want your scallions more wilted, cover the bowl with a plate to steam them a bit. There will create some more water in the sauce. Mix thoroughly before serving.
The raw method will produce the least amount of sauce and requires the highest ratio of oil to scallion. The light sauté method yields the greatest amount of sauce and requires the least amount of oil. By wilting the scallions in heat, you don’t need as much oil.
Include any add-ons below after the sauce is made. Add 1⁄4 teaspoon at a time and taste as you go. If you’re including add-ins, reduce the salt to adjust the saltiness.
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 - Finely 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)