Ginger-scallion sauce

Name: Ginger-scallion sauce
Prep time: 10 min
Cook time: 4 min
Total time: 24 min
Ingredients: 100 g spring onion, very finely chopped; 40 g fresh ginger, peeled and finely grated or minced; 1 tsp salt; 120 ml neutral vegetable oil; ¼ tsp sugar (optional)

Vegetarian

姜葱油 · jiāng cōng yóu

Finely chopped spring onion and ginger with salt, scalded with smoking-hot oil so they sizzle and bloom — the Cantonese sauce for white-cut chicken, noodles and rice.

Ginger-scallion sauce is a Cantonese sauce from China, ready in about 24 minutes and made with spring onion and fresh ginger. It serves 8 and is rated easy to cook.

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Prep: 10 min
Cook: 4 min
Rest: 10 min
Total: 24 min
Serves: 8
Level: Easy
Calories: 130

Ingredients

8 servings of 25 g

100 g Spring onion (opens in a new tab), very finely choppedAbout 6–7 spring onions; dry them well after washing.
40 g Fresh ginger (opens in a new tab), peeled and finely grated or minced
1 tsp (6 g) Salt (opens in a new tab)
120 ml Neutral vegetable oil (opens in a new tab)A neutral oil; peanut oil is traditional.Swap: Peanut oil
¼ tsp (1 g) Sugar (opens in a new tab) (optional)

Equipment

Method

1
Step 1
Put the spring onion (opens in a new tab), ginger, salt and sugar (opens in a new tab) into a heatproof bowl that holds at least three times their volume, and mix.
- 2 min
- Mixing bowl (opens in a new tab)
2
Step 2
Heat the oil in a small saucepan (opens in a new tab) until it shimmers and just begins to smoke (about 180–200 °C).
- 4 min
- 190°C
- high heat
- Saucepan (opens in a new tab)
- Food thermometer (opens in a new tab)
3
Step 3
Carefully pour the hot oil over the aromatics; it will bubble up fiercely. Stir, then cool for 10 minutes before serving.
- 1 min
Food safety: The oil foams violently on wet aromatics — use a deep bowl, pour slowly and keep your face back.

About this dish

Origin: Guangdong, China · Commonly attributedCantonese; widely used in Hong Kong, Malaysia and Singapore with poached chicken.Also popular in Hong Kong, Malaysia, SingaporeMore food from China
Dish: Lunch · Dinner · Sauces · Condiments, chutneys & relishes
Cooking method: No-cook
Taste: fresh, aromatic / warmly spiced, salty
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · DASH-style
Without the optional extras: No added sugarWorked out from the ingredients. How labels work
Good for: Make-ahead · Everyday
Cook more with: Spring onion · Fresh ginger

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

130 kcal per serving

Calculated

1 serving ≈ 33 g · recipe makes 8

Where the energy comes from

Protein 1%
Carbohydrate 5%
Fat 94%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g
Energy	130 kcal	400 kcal
Protein	0.3 g	1 g
Carbohydrate	1.8 g	5.6 g
Net carbohydrate	1.4 g	4.2 g
Sugars	0.4 g	1.2 g
Added sugars	0 g	0 g
Fibre	0.4 g	1.3 g
Fat	13.9 g	42.7 g
Saturated fat	1 g	3.2 g
Trans fat	0.1 g	0.2 g
Cholesterol	0 mg	0 mg
Sodium	294 mg	905 mg
Salt equivalent	0.7 g	2.3 g

Vitamins & minerals per serving

Potassium: 55 mg
Calcium: 10 mg
Iron: 0.2 mg
Magnesium: 5 mg
Vitamin A (RAE): 6 µg
Vitamin C: 3 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 9 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
Optional ingredients are not included: sugar.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Wet spring onions make the oil spit dangerously and the sauce watery — dry them thoroughly.

Common mistakes

Pouring oil that is not hot enough — the aromatics stay raw and the sauce tastes harsh instead of fragrant.

Serve with

With Hainanese or Cantonese poached chicken (bak chit gai).
Toss through plain noodles with a dash of soy sauce, or spoon over steamed fish and rice.

Food safety

Fresh aromatics in oil should be kept refrigerated and used within a few days.

Storage

Refrigerate for up to 5 days.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 29 Oct 2026 · Updated 8 Nov 2026

Goes with

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Spring onion, very finely chopped100 g
Fresh ginger, peeled and finely grated or minced40 g

Used in step 1

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

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