Name: Raw Ginger Scallion Oil Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 4 tbsp finely minced scallions (including the white parts, about 50g or 2 large scallions); 3 tbsp finely minced fresh ginger (about 20g or 10 thin slices); 1/3 to 1/2 cup vegetable oil (80-120 ml); 1/2 teaspoon salt (or to taste); Light soy sauce (to taste, optional)

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Introduction

Raw Ginger Scallion Oil is a fragrant, flavorful condiment that brightens up a variety of dishes. Made with fresh scallions, ginger, and oil, it’s incredibly simple to prepare yet adds a delicious punch to meals like poached chicken or steamed fish.

A close-up of a small white bowl with a light blue rim filled with a green, chunky sauce or paste, showing bits of chopped herbs and ginger mixed with oil or liquid, placed on a white marbled surface; in the background, there are fresh ginger root and long green spring onions lying flat; a woman's hand is holding a small wooden spoon with the sauce scooped from the bowl, lifting it slightly above the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp finely minced scallions (must have white parts, about 50g or 2 large scallions)
3 tbsp finely minced fresh ginger (about 20g or 10 thin slices)
1/3–1/2 cup vegetable oil (80–120 ml)
1/2 teaspoon salt (or to taste)
Light soy sauce (to taste; optional)

Instructions

Step 1: Wash the scallions and pat them dry thoroughly. Thinly slice into rounds, then mince further until you have about 4 tablespoons of finely minced scallions.
Step 2: Thinly slice 10 rounds of ginger. Julienne the slices into matchsticks and mince finely. A food processor can speed up this step. You should have about 3 tablespoons of minced ginger.
Step 3: In a bowl, combine the scallions, ginger, vegetable oil, and salt. Adjust the oil and salt to your taste, then mix thoroughly to combine.
Step 4: To serve with poached chicken, divide the meat into two small bowls and add light soy sauce to one bowl as desired. Pour the ginger scallion oil over both for a flavorful finish.

Tips & Variations

Use neutral vegetable oil to let the fresh flavors shine, or try a light sesame oil for a nutty twist.
If you prefer a smoother texture, pulse the scallions and ginger in a food processor but avoid over-processing to keep some bite.
Add a splash of rice vinegar for a mild tang that balances the oiliness.
This oil works beautifully as a dressing for steamed vegetables or as a dipping sauce for dumplings.

Storage

Store the ginger scallion oil in an airtight container in the refrigerator for up to one week. Stir well before each use. It is best served fresh but can be gently warmed to bring back some aroma if chilled.

How to Serve

A close-up of a wooden spoon holding a chunky green sauce with small pieces of white and light green bits visible, the sauce looks oily and fresh, sitting above a white bowl filled with the same vibrant green sauce that has a slightly glossy texture, in the blurred background there are light brown and green shapes. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this oil ahead of time?

Yes, you can prepare it up to a week in advance and refrigerate it. The flavors meld beautifully over time, though fresh oil has the brightest aroma.

Is this oil spicy?

No, this recipe uses raw ginger which provides a gentle warmth and zing, but it is not spicy hot. For more heat, you could add finely chopped fresh chili.