Recipe courtesy Food Network Magazine
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Mix 2 tablespoons each grated ginger, finely chopped ginger and finely chopped scallion in a small bowl. Add 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. Heat 3 tablespoons vegetable oil in a small saucepan until smoking; pour over the ginger-scallion mixture and stir. Add a splash of water if the sauce is too thick. Season with salt.
Photograph by Kang Kim
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By fatdbat_5618401
Monroe Township, NJ
on February 12, 2013
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This sauce is similar to one that accompanies a roast chicken meal we get from a Chinese food place. Made this and it actually tasted the same. I would cut down the salt to 1/4 tsp since we found it a bit salty with the 1/2 tsp indicated in the recipe. This is really wonderful with roast chicken and will try it with other roast meats next time.
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