Ginger Green Onion Sauce Recipes

GINGER CHICKEN WITH GREEN ONIONS

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in 2 teaspoons oil until lightly browned, 3 minutes on each side. Remove and keep warm. , In the same skillet, cook the garlic, ginger and lemon zest in remaining oil for 1 minute. Stir in 1/2 cup broth, sugar and cayenne. Bring to a boil. Return chicken to the pan; top with lemon slices. Reduce heat; cover and simmer until chicken juices run clear, 7-9 minutes. Remove chicken and keep warm. , Combine cornstarch and remaining broth until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in green onions; cook 1-2 minutes longer. Serve over chicken.

GREEN ONION (SCALLION) AND GINGER OIL SAUCE

Steps:

• Finely mince ginger, place in a bowl (bowl must be able to withstand hot oil).
• Finely chop green onion, place on top of ginger in the bowl.
• Spread salt on small saute pan to form a bed.
• Sprinkle five spice powder evenly on top of salt.
• Heat saute pan on medium-high heat until five spice powder turns slightly darker.
• Use wooden chopstick to mix salt and five spice together, keep stirring until the spices become fragrant (but not dark brown or black), remove from heat and cool to room temperature.
• Pour cooled spice salt into the bowl of ginger and green onion.
• Heat oil on high heat. The moment it starts to smoke, immediately remove from heat and pour onto the green onion and ginger, mix well.
• Serve sauce over poultry, meat or fish entree.

GINGER GREEN ONION SAUCE

Steps:

• Cut green onions into very small slices Put onions into small bowl Peel ginger, cut and dice into fine pieces In a wok, heat up peanut oil or sesame oil until it bubbles Pour oil on top of ginger and green onion until it just fills to the top of the vegetables.
• Add salt to taste, I use about 1 tsp salt Mix and use on meat This sauce can last in the fridge for about 3 weeks because it sits below the oil.

CHINESE-FLAVORED FRIED CHICKEN WITH GREEN ONION-GINGER DIPPING SAUCE

Steps:

• Make dipping sauce:
• Whisk all ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make chicken:
• Whisk eggs, soy sauce and sesame oil in large bowl to blend. Add chicken to egg mixture, turning to coat. Cover; chill at least 2 hours or overnight.
• Heat vegetable oil in heavy large pot over medium-high heat to 375°F. Mix flour, ground ginger, salt and pepper in another bowl. Add chicken thighs and drumsticks to flour mixture; turn to coat.
• Add fresh ginger to oil. Fry chicken thighs and drumsticks in hot oil until golden and cooked through, about 10 minutes per side. Using tongs, transfer chicken to paper towels; drain. Coat chicken breasts and wings with flour mixture. Fry until golden and cooked through, about 6 minutes per side. Transfer to paper towels. (Can be made 2 hours ahead. Let stand at room temperature.) Serve with dipping sauce.

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.