Scallion and Ginger Sauce
茹で鶏の旨さを100倍にする！ネギと生姜の香りが爆発する香港由来の魔法ダレ
Description
A versatile aromatic sauce where smoking hot oil is poured 'sizzle!' over massive minced scallions and ginger to draw out aroma, seasoned with salt.
Classification: For Everyone,Scallion Sauce,Baizhanji's Absolute Partner
Shops selling Scallion and Ginger Sauce
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Scallions(or Shallots)
- Ginger
- Veg oil
- Salt
- (Chicken bouillon powder)
Instructions
- [Usage Secret]
- [Baizhanji (Boiled Chicken) Sauce] Almost guaranteed to accompany boiled chicken in Taiwanese restaurants/eateries. The intense savoriness of scallion oil and ginger stimulation perfectly match the chicken's light flavor.
- [Hainanese Chicken Rice] Top rice with boiled chicken and pour this sauce heavily over it.
- [Cold Tofu/Boiled Greens] Just topping tofu or boiled greens creates a supreme side dish requiring no soy sauce.
Learn more Substitutes, pairings, tips
Key spices
Intense scallion oil savoriness and ginger freshness
Substitutes at Japanese supermarkets
Mix massive grated ginger into store-bought 'Negi-Shio sauce'
Pairing
Baizhanji (Boiled chicken), Hainanese Chicken Rice, Cold tofu
Trivia
[For Everyone] Originally served in HK 'Siu Mei (Roast meat)' shops, but completely melted into Taiwanese food culture, often handmade at home. Very simple, but the aroma spreading in the kitchen the moment hot oil hits is violently appetizing. A magic paste that makes everything delicious if kept in the fridge.
Eating tips & etiquette
[Unique Eating] In Taiwanese bento shops, shoveling down the 'white rice soaked in this sauce' left after eating the meat is a blissful time!
Allergen
None