Scallion-Ginger Sauce

Name: Scallion-Ginger Sauce
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 1/2 cup
Cuisine: asian
Ingredients: 3 tablespoons finely chopped ginger; 2 scallions, trimmed, white and green parts finely chopped (2 1/2 tablespoons); Kosher salt; 1/4 cup neutral oil, such as vegetable or canola oil; 1/4 teaspoon granulated sugar; Freshly ground white pepper

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 1/2 cup

Scallion-ginger sauce is usually served alongside soy sauce chicken, bai qie ji (white cut chicken) and roasted meats with rice (commonly called rice boxes) in restaurants in Chinatowns around the country. There are many methods for making it, from a no-cook version (which results in a very green sauce with a sharp scallion and ginger flavor) to a browned version (which results in a beautiful flavor but less bright color). Our combination method produces a happy medium. The hot oil brings out the vibrant green of the scallions and mellows the sharpness of the scallions and ginger.

Level: Easy

Total: 15 min
Active: 15 min

Yield: 1/2 cup

Ingredients

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3 tablespoons finely chopped ginger

2 scallions, trimmed, white and green parts finely chopped (2 1/2 tablespoons)

Kosher salt

1/4 cup neutral oil, such as vegetable or canola oil

1/4 teaspoon granulated sugar

Freshly ground white pepper

Directions

Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper. Serve as a condiment for bai qie ji (white cut chicken).