Ginger Scallion Oil is a staple in Cantonese cuisine and can be easily made at home. It is served on the side with poached chicken and sold at Cantonese restaurants. I also add the oil on top of white rice or mixed it in with noodles. It is a great way to use leftover ginger or green onions.

The traditional way to make ginger scallion oil combines ginger, scallion, salt, and oil. For a more savory umami flavor, add soy sauce and fish sauce.

Preparing the ingredients

Scrape the skin of the ginger with a spoon until a majority of it has been removed. A knife can be used, but it will get rid of more flesh than using a spoon.

There are two ways to prepare the ginger - grating and mincing. When it is fresh ginger, it is very easy to grate. I recommend doing this because it breaks up the fibers in the ginger and releases more of its juice. This changes the texture of the ginger resulting in a smoother oil. With grating, the ginger turns into a paste and with mincing, the ginger is in small bits. For mincing, the consistency of the ginger should be like below.

Minced consistency

Mince the scallions and combined with the ginger, salt, soy sauce, and fish sauce.

Combined ingredients

Using Food Processor

If you have a food processor, you can use it instead of mincing. Chop the ginger into multiple pieces and pulse in the food processor until the right consistency. Add the green onion and pulse. Scoop into a bowl with high sides and add salt, soy sauce, and fish sauce.

Adding the Oil to the Ginger Scallion Mixture

When the oil starts to smoke, add it to the ginger scallion mixture. The mixture will start bubbling.

After the bubbles stop, mix with a stainless steel spoon and serve.

Storing the Oil

Store it in an airtight container in the refrigerator. You can eat it cold, but if you prefer it warm/hot, heat in the microwave for 15-30 seconds before serving. This can last about 1-2 weeks in the fridge, but I always run out before the week is up.