Ginger Scallion Sauce
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).
Servings: 4 peoples
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.
