Ginger scallion garnish is a side that goes with steamed chicken. It's a very traditional garnish that can be prepared ahead of time, but it can also be made in less than 5 minutes if you'd like it to be served warm.
The ingredients are:
- Large piece of ginger (the one photographed is roughly 1" in diameter and 4" long)
- 1 stalk of scallion, chopped (green onion)
- 1/2 to 1 cup vegetable oil (olive oil is healthier, but has a lower boiling point)
- Skin the ginger and place it in a food processor to finely chopped pieces
- Use a spoon and place handfuls of ginger into your hand to squeeze the juices out. Save the juices in a reusable container as it can be used at a later date to flavour your dishes! Place the squeezed ginger into a bowl.
- Add a flat tsp each sugar and salt on top of the ginger
- Place the chopped scallion on top of all the other ingredients in the bowl
- Heat the oil on high heat until it's nearly at boiling temperature. You can tell when the oil is ready by the boiling stick test. Use a DRY wooden chopstick (or wooden skewer) and place one end to the bottom of the pot. If bubbles start bubbling up the sides of the stick, the oil is ready.
- Turn off the heat, and add 1/4 of the oil. The scallion and ginger will sizzle as you pour the oil in. After adding a bit of the oil, stir the contents in the bowl around, and add 1/4 more of the oil. Repeat the stirring and adding of the oil until all the oil is mixed it, or the consistency is already similar to how it is in my photograph. Serve as a garnish with steamed chicken