Scallion Ginger Chicken Sauce 姜葱油鸡
Updated: Jan 18
This sauce is from my great-grandmother’s hometown in Guangdong province. Despite its simplicity, it always feels like a special treat, especially when my mother makes it. We poach some chicken alongside, and then we huddle around the table with my brother, hand-ripping the hot chicken flesh off its bones and using it to scoop the sauce straight into our mouths.
1 bunch scallions (5-6 stalks), washed, top third trimmed off
1 thumb-sized piece of ginger, peeled
3 tbsp (45 ml) cooled chicken stock
1 tbsp (15 ml) Shaoxing wine
1 tbsp (15 ml) light soy sauce
1 dash roasted sesame oil
3 tbsp (45 ml) neutral vegetable oil (sunflower, rapeseed, colza, canola, etc)
Mince the scallions very finely, transfer to a heat-proof bowl, and then grate the ginger and stir it through the scallions.
Mix together the chicken stock, Shaoxing wine, light soy sauce and sesame oil. Taste to check seasoning and dilute with a little water if it's too salty.
In a small saucepan, heat the oil until it just begins to smoke. Carefully remove from heat, then, in short bursts, pour evenly over the scallion ginger mix. It’ll sizzle delightfully and release the most wonderful aromas. Once you’ve poured over all of the oil, mix in the soy sauce mixture and check once more for seasoning.
Serve straight away, with poached chicken (or any other simply cooked lean meat) and plenty of rice on the side.