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
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.
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- Ginger. Fresh root for the base of the condiment.
