📝 About This Recipe
A cornerstone of Cantonese soul food, this vibrant, oil-based condiment is famously served alongside poached chicken but transcends its humble origins. It balances the sharp, peppery bite of fresh ginger with the sweet, grassy notes of scallions, all mellowed by a flash-infusion of sizzling hot oil. This version incorporates subtle layers of umami and acidity, transforming it into a liquid gold that elevates everything from noodles to grilled seafood.
🥗 Ingredients
The Aromatics
- 2 bunches Scallions (approx. 8-10 stalks, whites and greens separated)
- 4 ounces Fresh Ginger (peeled and very finely minced or grated)
- 3 cloves Garlic (finely minced)
- 1 small Shallot (finely minced)
The Infusion Oil
- 3/4 cup Neutral Oil (Grapeseed, avocado, or peanut oil)
- 1 tablespoon Toasted Sesame Oil (added after heating for fragrance)
Seasoning & Umami
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Granulated Sugar (to balance the heat)
- 1 teaspoon Light Soy Sauce (for depth of color and salt)
- 1/2 teaspoon Shaoxing Wine (optional, for authentic aroma)
- 1/4 teaspoon White Pepper (finely ground)
- 1/4 teaspoon MSG or Mushroom Powder (optional, for an extra umami punch)
👨🍳 Instructions
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1
Wash the scallions thoroughly and pat them completely dry with a paper towel. Any excess water will cause the oil to splatter dangerously later.
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2
Trim the roots off the scallions. Finely mince the white and light green parts. Slice the dark green parts into very thin rounds.
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3
Peel the ginger using the edge of a spoon. Mince it as finely as possible; you want a texture that integrates seamlessly, not large woody chunks.
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4
In a medium-sized, heat-proof glass or ceramic bowl, combine the minced scallions, ginger, garlic, and shallot.
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5
Add the sea salt, sugar, white pepper, and mushroom powder (if using) to the aromatic mixture. Stir well to coat the vegetables in the seasoning.
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6
Pour the neutral oil into a small saucepan over medium-high heat.
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7
Heat the oil until it reaches approximately 350°F (175°C), or until it starts to shimmer and a single scallion piece dropped in sizzles instantly and vigorously.
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8
Carefully pour the hot oil directly over the aromatic mixture in the bowl. It will bubble and hiss—this 'blooms' the flavors and removes the raw harshness of the ginger.
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9
Immediately stir the mixture with a metal spoon to ensure the oil reaches all the aromatics evenly.
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10
Add the toasted sesame oil, light soy sauce, and Shaoxing wine to the bowl. Stir again to incorporate.
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11
Allow the sauce to sit at room temperature for at least 15-20 minutes. This resting period is crucial as the salt draws out the juices from the scallions, creating a savory brine that mixes with the oil.
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12
Give it a final taste. Add a pinch more salt if the flavors don't 'pop'—this sauce should be seasoned aggressively as it is used as a condiment.
💡 Chef's Tips
For the best texture, hand-mince the ginger rather than using a food processor, which can make it too watery. Ensure your aromatics are bone-dry before adding oil to prevent splattering and to ensure the sauce doesn't spoil quickly. If you prefer a milder sauce, let the hot oil sit for 30 seconds after heating before pouring it over the greens. Store in a clean glass jar in the fridge for up to 1 week; the flavor actually improves after the first 24 hours. Always use a neutral oil with a high smoke point; olive oil's flavor is too dominant for this traditional preparation.
🍽️ Serving Suggestions
Classic Pairing: Serve a generous dollop over Cantonese Poached 'White Cut' Chicken. Breakfast Hack: Spoon over a bowl of hot congee or a simple fried egg and white rice. Noodle Toss: Mix 3 tablespoons of sauce with a splash of pasta water for an instant ginger-scallion lo mein. Grilled Proteins: Use it as a finishing sauce for seared white fish, grilled shrimp, or charred flank steak. Vegetable Boost: Drizzle over steamed bok choy, broccoli, or roasted eggplant for an instant flavor upgrade.