If you’ve ever had real Chinese food, like at a Chinese wedding banquet, you’ve probably seen the Cantonese Green Onion/Scallion and Ginger sauce served with a boiled or roasted chicken.
I set out on a quest to duplicate it.
I started out with the general knowledge that it was scallions, oil, and salt. Honestly, I didn’t realize there was any ginger in there at first, but my sister-in-law confirmed it to be so. Additionally, my mother-in-law mentioned that everything was raw, no cooking involved here, so that does make it slightly tenuous to eat, especially for people with weakened immune systems because of the possibility of getting E. Coli.
After a fair amount of trial and error, here’s what I came up with:
2 bunches of scallions
1 Tbsp minced ginger (you can get the pre-minced stuff in the jar, or mince your own fresh)
1.5-2 tsp salt
1/2 C Grapeseed oil
- Rough chop the scallions into 1/2″ pieces or so. This doesn’t have to be perfect.
- Throw everything into a chopper or blender. (I use the chopper accessory on my Cuisinart Stick Blender)
- Ta-da! You’re done.
The most common application I’ve seen is with boiled chicken. But it seems to go with chicken in general–fried, boiled, broiled, grilled, etc. I have yet to try it with beef, but I’m guessing it has to be good.
Sorry, no photo of the mixture. Next time I make it, I’ll add one.