Chinese Ginger Scallion Sauce Recipes

WHITE CUT CHICKEN WITH GINGER SCALLION SAUCE (白切鸡姜葱酱)

Steps:

• Set the stove to high heat and start boiling a generous amount of water in the pot you'll be using.
• Wait for the water to come to a boil.
• While we wait for the chicken to cook, we'll start on our sauce by mincing our green onions and ginger​.
• We'll heat up our wok on high heat and add corn oil.
• We'll add salt and sesame oil to the bowl, and mix for 30-60 seconds.
• Grab a big bowl and dump a few handfuls of ice into it. Fill it roughly halfway with cold water.
• Once the time draws near, we can uncover the pot. Poke the thickest part of the chicken (around the thigh) deeply with a chopstick.
• Carefully take two chopsticks under the chicken wings, and lift it over the pot.
• This could honestly be its own blog post, but for now it will live in a very detailed step in this recipe.

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

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

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.

MOMOFUKU GINGER SCALLION SAUCE

Steps:

• Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.