And it is so easy to make as well.
Traditionally, this is served as a dipping sauce for steamed chicken or with Hainanese Chicken Rice. It is great as one of the dipping sauces with Hot Pot too.
I have also made it using fresh coriander instead of spring onions and it was very yummy too. When I see spring onions and ginger on sale, I'd buy enough to make a large batch and freeze in small portions and thaw overnight in fridge whenever needed. This sauce keeps well in a jar for at least 2-3 days in the fridge.
Spring Onion and Ginger Sauce1 large bunch of fresh spring onions (approximately 10 stalks)
1 large knob of fresh ginger (approximately 8 cm)
1/3 cup vegetable (neutral flavoured) oil
1/2 teaspoon chicken powder/seasoning
1/2 teaspoon Himalayan pink salt (or to taste)
1/4 teaspoon ground white pepper
- Wash spring onions thoroughly. Drain very well and pat dry with kitchen towel/paper. Slice finely, separating the whites and greens. Put the green part first into a large ceramic/heat proof bowl, then put the white part on top of the greens. Set aside.
- Peel and wash ginger, and roughly slice. Blend/chop finely in a food processor. You can also grate it using a fine grater. Put ginger on top of the spring onions.
- Sprinkle the chicken powder, pepper and salt into bowl.
- Using a small pot, heat the oil till smoking hot. Immediately pour hot oil over the ingredients in bowl. Be careful as it will spit. Give ingredients a good stir and set aside about an hour for flavours to develop.