Ginger and spring onion oil
Finely chopped ginger and spring onion with salt, scalded with smoking oil — the sauce for white-cut chicken.
What makes it ginger and spring onion oil
- Ginger and spring onion, chopped very fine.
- Salt, and very hot neutral oil poured over so it sizzles.
- Raw-tasting and bright, not fried brown.
Where it comes from
It's the dip served with baak chit gai — white-cut chicken, poached and served at room temperature — and it turns up spooned over noodles, rice and steamed fish too. The hot oil cooks the aromatics just enough to release them and no more.
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Start your own ginger and spring onion oilNo one here has made ginger and spring onion oil yet. Start it as v1, and every version after is an experiment the next cook can learn from.
