Chinese Green Onion and Ginger Sauce
Votes: 1
Time: 15 min.
Complexity: easily
Quantity: 100 gr.
Complexity: easily
Quantity: 100 gr.
Green onion and ginger sauce is commonly served with soy chicken, bai ze ji (white chicken), and stir-fried meats with rice. There are many ways to prepare it, from a non-heated version (resulting in a very green sauce with the sharp flavor of green onions and ginger) to a stir-fry version (resulting in a milder flavor but a less vibrant color). This combined method is a kind of happy medium. The hot oil brings out the vibrant green onions while taming their pungency.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons of chopped ginger
- 2 green onions, finely chopped (2.5 tbsp)
- 1/4 cup neutral-flavored vegetable oil
- 1/4 tsp. granulated sugar
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Cooking the dish according to the recipe:
- Combine ginger, green onion and 1 teaspoon salt in a heatproof medium bowl.
- Heat the oil in a small saucepan over high heat until it begins to smoke or reaches 190°C (350°F), 4-5 minutes. Carefully pour the hot oil over the green onion and ginger mixture and stir. Add sugar and 0.5 teaspoon white pepper. Serve as a condiment with bai ze ji (Chinese white chicken).
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