This is a very versatile sauce. The origins are Chinese, but this sauce can be adapted to any cuisine! It is mainly used as a condiment along with Chinese style Roast Duck or Roast Pork. This sauce also tastes fantastic on hot or cold Chicken, lightly steamed cauliflower (then chilled), cold or hot potatoes, plain rice, fried rice or noodles – your imagination is the limit! Since this sauce is salty, a little goes a long way.
16 Scallions – chopped 180 gms(6 oz) ginger 1/2 tbsp salt 1/2 cup oil( use sunflower or peanut or vegetable oil – Do not use olive or canola oil)
Using a food processor chop the ginger and scallions till coarsely done. Place in a metal bowl, add salt and mix well. Meanwhile heat the oil and let it come to almost smoking point. Pour the oil over the scallion ginger mixture, taking care that it does not splatter over you. Adjust the salt and let it cool. Bottle. Place in the ‘fridge and use judiciously!!