Servings
Font
Back
0 from 87 votes

Raw Ginger Scallion Oil

Raw Ginger Scallion Oil is a deceptively simple condiment recipe—a must when eating Cantonese poached chicken, but it can also be an addictive topping for just about anything!

Prep Time
5 mins
Total Time
5 mins
Servings: 8
Calories: 120 kcal
Course: Condiments
Cuisine: Chinese

Ingredients

  • 4 tbsp finely minced scallions (must have white parts, 50g, about 2 large scallions)
  • 3 tbsp finely minced fresh ginger (20g, about 10 thin slices)
  • 1/3-1/2 cup vegetable oil (80-120 ml)
  • 1/2 teaspoon salt (or to taste)
  • light soy sauce (to taste; OPTIONAL)

Instructions

    Cup of Yum
  1. Wash the scallions and pat them thoroughly dry. Thinly slice them into rounds, and then use your knife to mince them further. You should end up with 4 tablespoons finely minced scallions.
  2. Next, slice 10 rounds of ginger very thinly. Julienne them into matchsticks and mince them finely. (These steps could be done with a food processor.) You should end up with 3 tablespoons finely minced ginger.
  3. Combine the scallion, ginger, oil, and salt in a bowl (adjusting the oil and salt to your tastes). Mix thoroughly, and it’s ready to serve!
  4. If we are enjoying poached chicken (bai qie ji), we split it into two small bowls, and add light soy sauce to one of them to taste.

Notes

  • Note: Nutrition information is for plain version without soy sauce.

Nutrition Information

Calories 120kcal (6%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 14g (22%) Saturated Fat 11g (55%) Sodium 146mg (6%) Potassium 19mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 30IU (1%) Vitamin C 1mg (1%) Calcium 2mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 120

% Daily Value*

Calories 120kcal 6%
Carbohydrates 1g 0%
Protein 1g 2%
Fat 14g 22%
Saturated Fat 11g 55%
Sodium 146mg 6%
Potassium 19mg 0%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 30IU 1%
Vitamin C 1mg 1%
Calcium 2mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.