My friends in college called this Magic Sauce because it's so damn tasty, cheap and easy to make. It converted ginger-haters. Some recipes call for adding soy and vinegar to give it more complex flavors, but I like to keep it simple with a twist. By pouring hot oil over the remaining ingredients, the sauce is cooked and then cooled in an instant. The resulting flavors are partially cooked, partially raw, and completely delicious.
Goes great on poached chicken (like a Hainan Chicken), grilled pork and almost any other meat. It transforms an ordinary bowl of rice or noodles and also does wonders as a sauce starter for sauteing vegetables. —chairmanhu
finely grated ginger (microplaned is best)
1 1/2 cups
finely chopped scallions
In This Recipe
Combine and mix the ginger, scallions and salt in a medium pyrex bowl or other heat safe container.
Place the bowl in the center of a kitchen towel that is laid flat on the counter. This will insulate the glass and catch any oil that spatters.
Heat the oil in a small saucepan on high heat until a chopped piece of scallion dropped into it bubbles vigorously.
Using an oven mit (again, to protect your hands from oil spatter), carefully hold the saucepan and pour the oil over the ingredients in the bowl. Mix, cool, and spoon over whatever you fancy.