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Chinese Raw Ginger-Scallion Oil Recipe

This bright and flavorful Chinese food recipe is a raw version of the classic ginger-scallion oil, offering a sharp gingery kick and the fresh bite of scallions in a silky oil base. Traditionally paired with poached chicken, it’s also great on rice, eggs, or stir-fried greens for a fast flavor boost.
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Prep Time 5 minutes
Cook Time 0 minutes
Course Dip
Cuisine Chinese

Equipment

  • Sharp knife or mini chopper
  • Small mixing bowl

Ingredients
  

  • 2 scallions white and green parts, trimmed, patted dry, and finely minced
  • 3 tablespoons finely minced fresh ginger peeled from a 2-inch piece
  • ⅓ cup neutral oil
  • ½ teaspoon fine sea salt or to taste

Instructions
 

  • Place the minced scallions and ginger into a small bowl.
  • Pour in the neutral oil.
  • Add the sea salt.
  • Stir everything together until the mixture is fully combined and the salt is evenly distributed.
  • Let sit for 5–10 minutes before serving to allow flavors to meld, or use immediately.

Notes

  • This raw version keeps the zesty edge of fresh ginger and the brightness of scallions intact.
  • Use as a dipping sauce for poached chicken, spoon over rice and eggs, or stir into hot oil to sauté vegetables.
  • Store leftovers in the fridge for up to 3 days, but bring to room temperature before using for the best flavor.
Keyword Chinese food recipes, Chinese ginger scallion sauce, dipping sauce for Chinese chicken, easy Chinese condiments, ginger oil for rice and eggs, quick Chinese food flavor booster, raw scallion ginger oil recipe, scallion and ginger topping for veggies
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