Ginger-Scallion Oil

also called ginger scallion oil · ginger scallion sauce · geung chung yau · jiang cong you · 薑蔥蓉 · ginger and spring onion relish

The table

2 oz(55 g; peeled)fresh gingermince fine, salt, mound it in a heatproof bowlheat the oil to smoking, pour it over in one gostir the sesame oil through, rest 20 min
6(white and green, sliced thin)scallions
1 tspkosher salt
1/2 cup(120 mL)peanut oil
1 tsptoasted sesame oil
1/4 tspwhite pepper
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1mince fine, salt, mound it in a heatproof bowl

2heat the oil to smoking, pour it over in one go

goes in with what step 1 made

3stir the sesame oil through, rest 20 min

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 20 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 3 steps never say how long they take, so both numbers are floors. The recipe itself says 30 min.

  1. mince fine, salt, mound it in a heatproof bowl

    not timedfrom the start

  2. heat the oil to smoking, pour it over in one go

    not timedfrom the start

  3. stir the sesame oil through, rest 20 min

    20 minwalk awayfrom the start

You'll need heatproof bowl · saucepan

Goes with

See how it is written
>> title: Ginger-Scallion Oil
>> category: Sauces & Gravies
>> tags: ginger, scallion, chinese, condiment, vegan
>> counters: Dim Sum Counter
>> aka: ginger scallion oil, ginger scallion sauce, geung chung yau, jiang cong you, 薑蔥蓉, ginger and spring onion relish
>> pairs-with: white-cut-chicken
>> servings: 8
>> time: 30 min
>> step.1: mince fine, salt, mound it in a heatproof bowl
>> step.2: heat the oil to smoking, pour it over in one go
>> step.3: stir the sesame oil through, rest 20 min

Mince @fresh ginger{2%oz}(55 g; peeled) and @scallions{6}(white and green, sliced thin) as fine as your patience allows, and toss them with @kosher salt{1%tsp} in a #heatproof bowl{}.

Heat @peanut oil{1/2%cup}(120 mL) in a #saucepan{} until it shimmers and just begins to smoke, then pour it over @&(~1)ginger and scallion{} in one go — it should hiss and climb the bowl. Oil poured on warm leaves you a bowl of raw onion, which is the one way this goes wrong.

Stir @toasted sesame oil{1%tsp} and @white pepper{1/4%tsp} into @&(~1)relish{} and ~rest{20%min} before it goes to the table. It keeps a week in the fridge and it belongs beside white cut chicken, plain rice, and anything poached.