Ginger scallion oil is a simple Cantonese condiment of finely chopped ginger and spring onion, softened by a splash of hot oil poured directly over. It takes minutes to make and works as a topping for almost anything plain, from steamed chicken to rice.
How to make it
- Finely chop ginger and spring onion (roughly two parts spring onion to one part ginger) into a heatproof bowl.
- Season with a pinch of salt.
- Heat oil until just smoking, then pour it over the ginger and spring onion, where it will sizzle and soften them instantly.
Getting the sizzle right
The oil needs to be genuinely smoking hot when it hits the ginger and spring onion, a gentle sizzle will not soften them properly or release their aroma the way a sharp, loud sizzle does. Use a small pan and just enough oil to fully cover the aromatics once poured, rather than trying to stretch a small amount too far.
Storing it
Keep leftover ginger scallion oil in a sealed jar in the fridge, using it within a few days for the freshest flavour, though it is quick enough to make fresh each time that large batches are rarely necessary.
Adjusting the ratio
Two parts spring onion to one part ginger is a good starting point, some cooks prefer more ginger for a sharper bite, taste and adjust the balance to suit whatever it is being spooned over.
What is ginger scallion oil?
Ginger scallion oil is a Cantonese sauce made by pouring very hot oil over finely chopped ginger, spring onion (scallion) and salt. The hot oil cooks the aromatics in seconds and draws out their flavour, giving a fresh, salty, fragrant sauce.
It is the classic partner to Hainanese chicken rice and Cantonese white cut chicken, and many cooks keep a jar in the fridge to spoon over plain rice, noodles and eggs.
Ways to use it
- Spooned over poached or roast chicken.
- Tossed through plain noodles with a little soy sauce for a quick lunch.
- Stirred into fried rice at the end.
- Over steamed fish, tofu or green vegetables.
- On top of fried eggs or congee.
Which oil to use
Use a neutral oil with a high smoke point, such as vegetable, sunflower, rapeseed or groundnut oil. Avoid olive oil, which has a strong flavour and burns at a lower heat. A few drops of sesame oil can be stirred in at the end for a nuttier taste.
FAQ
What is ginger scallion oil used for?
Spooned over steamed chicken, plain rice, tofu or steamed fish for an instant savoury topping.
How long does it keep?
A few days in the fridge, covered, though it is best used within a day or two for the freshest flavour.
Can I freeze ginger scallion oil?
Yes. Freeze small portions in an ice cube tray, then bag them. Thaw in the fridge before using.