I couldn’t contain my excitement when I figured out how to produce Ginger Scallion Oil for the first time. This condiment has a salty flavor with a fiery kick of chili. It is commonly used as a topping for Cantonese roast meats such Crispy Roast Pork Belly (Siu Yuk) and Soy Sauce Chicken.
I always have roast pork belly, BBQ pork (char siu), and Soy Sauce Chicken from the hot foods counter whenever we visit our neighborhood Chinese market.
With remarkable speed and precision, the butcher fanned your choice of meats over a bed of rice in the takeout container before packing it all up for you to take home. Then he finishes it off with a simple side of stir-fried cabbage and a generous drizzle of salty ginger scallion oil. We’ve been going to the same establishment ever since I was a youngster since the food is so good (and so inexpensive).
A couple of times before, I’ve attempted to replicate the butcher’s ginger scallion oil by making a similar dish, and each time, the results have been close but not quite there in terms of flavor.
When compared to the standard method of pouring heated oil over raw ingredients, which produces a light, delicate flavor, I found that aggressively frying the components in a pot yielded a deeper, more robust end result (which is why this oil looks a bit darker and more intensely colored than average). It may be considered unorthodox, but I also like to add chile peppers to mine. Those parts aren’t necessary, so you can skip them if you like.
The recipe will now be presented without further ado. Because it is so delicious, you may find yourself dousing each course in this oil as the meal progresses.
- 4 fresh chopped red chili peppers
- 3 minced scallions
- ½ cup of neutral oil
- 6 tablespoons of minced ginger
- 1 tablespoon of minced garlic
- 1 teaspoon of Shaoxing wine
- 1 teaspoon of salt
- ½ teaspoon of soy sauce
- 1/8 teaspoon of sugar
- Get out the ginger, garlic, scallions, and chilies. Half a cup of oil should be heated in a saucepan over moderate heat. A darker, more golden yellow color should result from 15 minutes of gentle frying after adding the ginger. Reduce the heat to medium or medium low if the ginger begins to sizzle excessively; it should not get crisp or brown.
- Then, after 5-10 minutes, throw in the garlic and continue cooking. Then add the scallions and stir-fry them until they are tender. Stir in the chili peppers and allow them to cook until they are tender.
- Soy sauce, sugar, Shaoxing wine, and salt should be added last (feel free to add salt to taste). Serve immediately or store for two weeks.