Ginger & Green Onion Sauce

Name: Ginger & Green Onion Sauce
Yield: 4
Cuisine: Singaporean; Malaysian
Ingredients: 100ml vegetable oil; 2 tablespoon very finely grated ginger; 1 teaspoon salt flakes, crushed; 8 green onions, white and pale green part very finely chopped

For me this ginger and green onion sauce is what Hainanese chicken rice is all about (see video below). Best of all it’s super easy to make. You’ll need about 8 green onions for this recipe, perhaps 6 if they’re thick or 10 if they’re thin. It’s very much a ‘to taste’ recipe, so add more or less ginger, onion or salt depending on what you like. Ginger and green onion sauce keeps covered in the fridge for at least a week and is delicious with poached rainbow trout or salmon. I also love it drizzled over rice with a little sesame oil for a quick meal, scatter some crispy deep-fried shallots on top if you like.

Makes about ½ cup

Ingredients

100ml vegetable oil
2 tablespoon very finely grated ginger
1 teaspoon salt flakes, crushed
8 green onions (scallions), white and pale green part very finely chopped

Method

Heat oil in a small saucepan over low–medium heat.
When hot, stir in ginger, salt and green onion and cook for about a minute, stirring occasionally, until well combined and just starting to break down.
Transfer to a serving dish and set aside.