Hainnanese Ginger-Scallion Oil
A hot-poured ginger-scallion oil that turns rice, chicken, grilled meats and simple vegetables into something bright, savory and deeply aromatic.
Prep 10 min · Cook 5 min · Total 45 min · Makes about 2 cups
Ingredients
- 1 cup vegetable oil
- Kosher salt
- 2 cups sliced scallions
- 2-inch knob of ginger, grated on the medium holes of a box grater
Directions
Warm the vegetable oil in a small saucepan over medium-high heat until it looks shimmery; a single scallion slice should crackle as soon as it hits the oil. While that heats, put the scallions and ginger in a medium bowl and add a generous amount of salt. Once the oil is ready, carefully pour it over the scallion-ginger mixture. It should bubble and hiss briefly. Set it aside until cooled, then transfer it to a sealed container and refrigerate for up to 2 weeks. Spoon it over grilled meats, boiled chicken, rice, or whatever sounds good.