Special Ginger-Scallion Sauce
A specialty ginger-and-scallion dipping sauce, ideal for poached chicken and other braised dishes.
Ingredients
Ginger (peeled and grated)
500 g
Scallion whites, grated (or shallot, grated)
250 g
Salt
80 g
White sugar
30 g
MSG
100 g
Chicken bouillon powder
50 g
White pepper
3 g
Sand ginger powder (galangal powder)
5 g
Sesame oil
about 20 g
Peanut oil (heated to 185°C/365°F)
about 500 g
Instructions
1
Heat the oil
Place the peanut oil in a pot and heat it to 185°C/365°F (until light wisps of smoke appear).
2
Pour and mix
Then pour the hot oil over the prepared ingredients and stir thoroughly until evenly combined to make the special ginger-scallion sauce.
