Ginger Scallion Sauce (姜葱酱) is a simple yet delicious recipe, this is an absolute must-have dipping sauce when enjoying a wonderful Cantonese Bai Qie Ji (the white cut chicken). Other than that, ginger scallion sauce is also my favorite dipping sauce for another Cantonese cuisine which is Siu Yuk (Roasted meat). Siu Yuk is made by roasting an entire pig with seasonings such as salt and vinegar in a charcoal furnace at high temperature.
My traditional ginger scallion sauce recipe only calls for few main ingredients, including raw ginger, raw scallion, and raw Chinese celery. Raw ginger and scallion are the common ingredients for this condiment, while raw Chinese celery is an additional ingredient that my grandma has been using for years, especially during Chinese New Year. In my opinion, raw Chinese celery elevates the dipping sauce into another level of deliciousness.
Recipe Ingredients
The recipe calls for the following key ingredients:
Key Ingredients
- 100 gram of Raw Ginger – This is the soul of the recipes. Normally, I will choose young ginger as the ingredient instead of old ginger. This is because young ginger tends to be more tender, juicy and less spicy while comparing with the old ginger. You may mix the young and old ginger based on your preference.
- 50 gram of Raw Scallion – Scallions are easy to find in wet markets or grocery stores.
- 50 gram of Raw Chinese Celery – Compared with regular western celery, Chinese celery is worth taking time to find as it has stronger and better aromatic flavor for the condiment.
Seasoning Ingredients
- 1/2 tsp of Salt
- 1/2 tsp of Sugar
- 1 tbsp of Oyster Sauce
- 2 1/2 tbsp of Soy Sauce
- 2 1/2 tbsp of Cooking Oil
How to Cook Ginger Scallion Sauce?
- Wash the ginger and peel off the ginger skin. Cut the ginger into small pieces.
- Place the ginger in the stone mortar and use the pestle to crush it gently until it become ginger paste.
- Wash the scallion and Chinese celery. Cut both into small pieces (around 1 cm).
- Mix the ginger, scallion and Chinese celery together.
- Heat up the wok on high heat and add in cooking oil. The oil should be around 350 – 400F before we pour it into the ginger, scallion and Chinese celery paste. This will help to unlock the aromatics of the ginger, scallion and Chinese celery.
- Add in all the seasoning sauce. Mix it evenly.
7. Done and serve as condiment.
Ginger Scallion Sauce
Ingredients
- 100 gram Raw Ginger
- 50 gram Raw Scallion
- 50 gram Raw Chinese Celery
Seasoning Ingredients
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 tbsp Oyster Sauce
- 2 1/2 tbsp Soy Sauce
- 2 1/2 tbsp Cooking Oil
Instructions
- Wash the ginger and peel off the ginger skin. Cut the ginger into small pieces.
- Place the ginger in the stone mortar and use the pestle to crush it gently until it become ginger paste.
- Wash the scallion and Chinese celery. Cut both into small pieces (around 1 cm).
- Mix the ginger, scallion and Chinese celery together.
- Heat up the wok on high heat and add in cooking oil. The oil should be around 350 – 400F before we pour it into the ginger, scallion and Chinese celery paste. This will help to unlock the aromatics of the ginger, scallion and Chinese celery.
- Add in all the seasoning sauce. Mix it evenly.
- Done and serve as condiment.
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