I always feel a little guilty when I order Hainanese chicken rice when I go out to eat – only because I know my Dad makes this dish perfectly and so I should probably be going home for it instead of out. The only times I don’t feel bad is when the chef brings out this delicious scallion sauce. This is the one sauce Dad fails to bring out with his chicken :D!
Chinese scallion ginger oil is lovely with cold poached chicken or any seafood.
You will need:
- 1 cup of finely chopped scallion (green onion)
- 1 thumb sized piece of fresh ginger, peeled and grated
- 2 teaspoons salt
- 1 cup of vegetable oil
- 1 tbs of grated lemon rind (optional)