This scallion-ginger sauce is traditionally served with Cantonese salt-baked chicken, but it's also a delicious condiment for everything from steamed fish to ramen bowls.

Breana Killeen
Breana Lai Killeen, M.P.H., RD
EatingWell Magazine, September 2021

Gallery

Credit: Eric Wolfinger

Recipe Summary test

active:
10 mins
total:
25 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine scallions, ginger, salt and crushed red pepper in a heatproof medium bowl. Set next to the stove. Heat oil in a small saucepan over medium heat until it shimmers, about 1 minute. Carefully pour the hot oil over the scallion mixture. Stir to submerge the scallions and ginger in the oil. Let stand for 15 minutes before serving.

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To make ahead

Refrigerate for up to 5 days.

Nutrition Facts

21 calories; fat 2g; sodium 49mg; vitamin a iu 27IU; potassium 9mg.
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