THIS CLASSIC CONDIMENT IS TRADITIONALLY SERVED WITH POACHED OR HAINAN CHICKEN. IT’S ALSO WONDERFUL ON STEAMED RICE.
Makes about 1/2 Cup
Ginger and scallion oil
- 2-3 scallions, trimmed and finely chopped (use both the white and green parts)
- 1.5 tbsp grated ginger
- 1/2 cup peanut or sunflower oil
- Big pinch of sea salt
Put chopped scallions, grated ginger, and sea salt into a heat-proof bowl or sterilized jar if you are making extra to keep.
Heat oil in a small saucepan until almost smoking.
Carefully pour all the hot oil into the bowl/jar, stir until well combined. Serve at room temperature.
Be VERY careful when pouring the hot oil into the bowl, as it creates a large amount of bubbles when you pour it into the wet ingredients.