📝 About This Recipe
This liquid gold is the soul of Shanghainese cuisine, capturing the deep, nutty essence of slowly caramelized aromatics. By gently poaching scallions in oil until they reach a brittle, mahogany crispness, you create a condiment that is simultaneously sweet, savory, and intensely fragrant. It is an essential pantry staple that transforms a simple bowl of noodles into a gourmet masterpiece with just a single drizzle.
🥗 Ingredients
The Aromatic Base
- 2 cups Neutral Cooking Oil (Grapeseed, canola, or vegetable oil work best)
- 10-12 large stalks Fresh Scallions (Roots removed; separated into white and green parts)
- 3 pieces Shallots (Thinly sliced into rounds)
- 1 inch knob Fresh Ginger (Smashed and peeled)
- 2 pieces Star Anise (Whole)
- 1 small piece Cassia Cinnamon Stick (Optional for depth)
The Seasoning Sauce (For Noodles)
- 4 tablespoons Light Soy Sauce (Provides saltiness)
- 2 tablespoons Dark Soy Sauce (Provides deep color and caramel notes)
- 1 tablespoon Rock Sugar (Crushed, or substitute with granulated sugar)
- 1 teaspoon Shaoxing Wine (Optional for aroma)
👨🍳 Instructions
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1
Thoroughly wash the scallions and pat them completely dry with paper towels. Any residual water will cause the oil to splatter violently during the cooking process.
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2
Cut the scallions into 2-inch lengths. Separate the thicker white/pale green parts from the delicate dark green tops, as they require different cooking times.
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3
In a cold, heavy-bottomed wok or small saucepan, combine the neutral oil, sliced shallots, smashed ginger, star anise, and cinnamon stick.
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4
Turn the heat to medium-low. Allow the aromatics to gently infuse the oil as it heats up. You should see small, lazy bubbles forming around the ingredients.
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5
Once the oil is warm, add the white parts of the scallions. Maintain a gentle simmer; do not rush this process or the aromatics will turn bitter.
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6
After about 10-15 minutes, when the shallots and scallion whites begin to look translucent and slightly golden, add the green parts of the scallions.
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7
Continue to cook over low heat, stirring occasionally. The scallions will slowly lose their moisture, turning from bright green to a dull olive, and finally to a deep, crispy brown.
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8
Watch the pot closely during the final 5 minutes. You want the scallions to be dark mahogany and brittle, but not black. Total frying time is usually 30-40 minutes.
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9
Use a slotted spoon to carefully remove all the fried aromatics (scallions, shallots, spices) from the oil. Set the crispy scallions aside on a paper towel—they are a delicious garnish!
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10
In a separate small bowl, whisk together the light soy sauce, dark soy sauce, and sugar until the sugar is mostly dissolved.
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11
Carefully pour the soy mixture into the warm oil (off the heat). Be cautious as the residual heat may cause it to bubble slightly.
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12
Return the pot to low heat for 1-2 minutes, stirring constantly until the sugar is fully melted and the sauce has slightly thickened into a glossy emulsion.
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13
Allow the oil to cool completely before transferring it to a sterilized glass jar. Store the crispy scallions separately in an airtight container to maintain crunch.
💡 Chef's Tips
Patience is your best ingredient; if you use high heat, the scallions will burn and the oil will taste acrid. Always ensure your scallions are bone-dry before hitting the oil to prevent dangerous splattering. Use a mix of light and dark soy sauce—the dark soy is essential for that iconic deep amber color. Don't discard the fried scallion bits; they are incredibly concentrated in flavor and add a wonderful texture to the finished dish. Store the oil in the refrigerator for up to a month, but always use a clean spoon to prevent spoilage.
🍽️ Serving Suggestions
Toss 2 tablespoons of the oil and sauce with freshly boiled thin wheat noodles for the classic 'Cong You Ban Mian'. Drizzle over silken tofu with a pinch of sea salt and chopped cilantro for a refreshing cold appetizer. Use it as a finishing oil for steamed fish or seafood to add a smoky, onion-forward depth. Swirl a teaspoon into a hot bowl of congee or rice porridge for an instant flavor boost. Serve alongside a chilled glass of Jasmine tea or a crisp, light lager to balance the richness of the oil.