Chinese Ginger Scallion Sauce (姜葱酱)

Chinese ginger scallion sauce in a small blue bowl

Chinese Ginger Scallion Sauce (姜葱酱)

5 from 6 votes

A really fragrant and aromatic ginger scallion sauce 姜葱酱, that’s super versatile and can be enjoyed in many ways. This is one of those condiments I can never get enough of and end up consuming spoonfuls especially when I’m at Chinese restaurants. I personally don’t even like ginger as is but with this sauce, I just can’t get enough. Growing up it was always paired with poached chicken and other cantonese dishes like char siu. Enjoy it as your favourite condiment or dipping sauce, top it over some steamed rice, include it in your stir-fries, the list is endless! This also just requires a few basic ingredients and 10 minutes of your time. A jarful can be stored in the refrigerator for up to 1 month and used at any time.

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Prep Time 5

Cook Time 5

Total Time 10

Course Condiments, Sauces

Cuisine Chinese

Servings cups

Calories 784 kcal

Ingredients

2 large scallions or green onions (120g), white parts included
50 g raw ginger peeled
3/4 cup neutral oil avocado, canola, vegetable, rice bran* (see notes_
3/4 to 1 tsp salt adjust according to desired taste
1/8 tsp Chinese 5 spice powder optional

Instructions

Finely chop the mince the scallions or green onions. If using scallions with a thick stem, you can slice them diagonally into strips before slicing them vertically to create small, minced pieces.
Peel the ginger and then thinly slice. Slice into thin strips, similar to a match stick size.
Mince the ginger. Alternatively, you can process your ginger to achieve the size. You can also opt to finely grate your ginger.
Place the scallions in a heat proof bowl along with the ginger.
Add in the salt to the ginger and scallions and then mix well. For the salt, you can start with the least quantity and adjust it according to your desired taste later on. Mix it well.
In a small sauce pan, heat the oil over medium heat for 3 to 4 minutes or until a piece of scallion sizzles when you add it in.
If the piece of scallion sizzles when placed in the oil, the oil is ready!
If using a thermometer, a good temperate would be 300-350F (150 to 180C).
Turn off the heat.
Carefully pour in the sizzling hot oil into your ginger and scallion mixture. Carefully mix everything together with a spoon. This is my favourite part since I love hearing the sizzle and smelling the aroma!
Taste the mixture and add more salt to taste, if needed. Add the pinch of Chinese 5 spice, if using. Mix well.
Leave the mixture to cool completely before transferring to a jar. This can be stored in the refrigerate for up to 1 month. Make sure that all the ginger and scallion pieces are submerged in the oil. You can use the oil for stir-fries for extra flavour and fragrance!
Before using, you can leave some at room temperature since the oil solidifies in the refrigerator.
You can use the sauce for many different dishes like noodles, fried rice, as a base for your veggie and tofu stir-fries! The list is really endless!

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Notes

Ginger: For this recipe, I used freshly harvested ginger from my garden, that’s considered ‘young’ ginger with pinkish ends, different compared to those that can be purchased in stores that have a pale brown skin. Though the older ginger with a pale brown skin actually have a stronger flavour yet it also has more fibres that can be sometimes difficult to finely chop/grate. So it’s ultimately up to you what type of ginger you have access to.

Oil: Using a neutral oil is essential as other types of oil like olive oil and coconut oil will completely overpower the flavours of the ginger and scallion.

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