Chinese Ginger Scallion Sauce Recipes
GINGER SCALLION SOY SAUCE
Steps:
- Peel ginger and cut into small pieces. Press about 1/2-inch piece of ginger in a garlic presser and squeeze ginger juice and small bits into a medium size bowl. Grate another 1/2-inch piece into same bowl. Finely chop the scallions and place in the same bowl. Add all other ingredients and mix well. Adjust by tasting and enjoy this fantastic Chinese dumpling dipping sauce.
SCALLION-GINGER SAUCE
Scallion-ginger sauce is usually served alongside soy sauce chicken, bai qie ji (white cut chicken) and roasted meats with rice (commonly called rice boxes) in restaurants in Chinatowns around the country. There are many methods for making it, from a no-cook version (which results in a very green sauce with a sharp scallion and ginger flavor) to a browned version (which results in a beautiful flavor but less appealing color). Our combination method produces a happy medium. The hot oil brings out the vibrant green of the scallions and mellows the sharpness of the scallions and ginger.
Provided by Food Network Kitchen
Time 15m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
- Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper. Serve as a condiment for bai qie ji (white cut chicken).
CHINESE - GINGER SCALLION SAUCE
Similar to ginger scallion oil, this simple sauce is an excellent accompaniment for seafood, (especially steamed or pan-fried prawns or scallops). Posted here for play in Culinary Quest. Recipe courtesy of Rhonda Parkinson
Provided by Baby Kato
Categories Other Sauces
Time 25m
Number Of Ingredients 8
Steps:
- 1. Combine the soy sauce, water, and sugar in a small heatproof bowl.
- 2. Stir in the scallions, ginger, and chopped chili pepper.
- 3. Heat the oil in a heavy saucepan over medium heat for about 5 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300 degrees Fahrenheit).
- 4. Carefully pour the oil into the scallion/ginger mixture.
- 5. It will sizzle for a few seconds. Once it stops sizzling, stir, and then let stand for 2 minutes before serving.
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