This is a classic Hong Kong-style ginger and scallion sauce. It is fragrant, savoury, and incredibly versatile, commonly served with steamed white cut chicken, roasted meats or just mixed with rice.

Prep Time: 10 mins

Cook Time: 10 mins

Serves: 4

Ingredients

• 1/2 bowl spring onions, finely chopped
• 4 tbsp ginger, finely grated
• 40 ml oil
• Salt, to taste

Directions

1. Peel the ginger and grate it finely.
2. Finely chop the spring onions.
3. Mix the chopped spring onions and grated ginger together in a heatproof bowl.
4. Heat the oil in a pan until very hot.
5. Carefully pour the hot oil over the ginger and spring onion mixture. Stir well, then season with salt to taste.

Tip: Store the ginger scallion sauce in a glass jar or plastic tub in the fridge for up to 3 days.