Ginger Scallion Sauce (Chinese Scallion Ginger Sauce)

5 from 1 vote

Ginger Scallion Sauce (Chinese Scallion Ginger Sauce)

Ginger scallion sauce is perfect condiment for Hainanese chicken rice, Hainanese chicken, steamed fish, or just plain rice to add svory flavor. It comes together in just 10 minutes with a handful of simple ingredients.

Prep Time5

Cook Time5

Total Time10

Course: condiments

Cuisine: Asian, Chinese

Diet: Gluten Free, Halal

Servings: grams

Calories: 6kcal

Author: Claudia

Ingredients

80 gr scallion
80 gr ginger
3 tbsp oil coconut oil
1 tsp salt
1 tsp mushroom powder optional

Instructions

Wash the scallions thoroughly and peel the ginger. Finely chop the scallions and ginger.
Heat the cooking oil in a wok over medium-high heat. Once the oil is hot, add the chopped ginger. Stir-fry for about 30 seconds until fragrant, being careful not to let it brown.
Add the chopped scallions to the wok. Stir-fry until softened and fragrant. Season with salt and mushroom powder, if using. Stir well to combine, then remove from the heat and transfer the sauce to a serving bowl or a clean glass jar.

Notes

Finely chop the ingredients - Cut the ginger and scallions into small, even pieces so they cook evenly and blend together in every spoonful.
Use young ginger - Young ginger is juicier, less fibrous, and has a milder flavor than mature ginger, giving the sauce a fresher taste and smoother texture.
Don't brown the ginger - Cook the ginger just until fragrant. Letting it brown too much can make the sauce taste bitter.
Cook the scallions until just softened - Stir-fry the scallions until softened and fragrant, but avoid overcooking them. This helps preserve their fresh flavor and vibrant green color.
Use what you have - Mushroom powder adds extra umami, but it's not essential. If you don't have any on hand, substitute it with chicken bouillon powder for a delicious savory flavor.
Let the flavors develop - The sauce tastes great right away, but it becomes even more flavorful after resting for 15–30 minutes as the ginger and scallions infuse the oil.

Nutrition