Cantonese Condiment Recipe

Ginger Scallion Sauce

Condiment · Makes about 1 cup · 15 minutes

Ginger scallion sauce is a Cantonese condiment for poached chicken, roast meats, noodles, rice, and seafood.

Recipe at a glance

PurposeAdditional Chinese restaurant menu recipe family
Cuisine or formatCantonese Condiment
Consolidation ruleClosely related menu names are treated as one recipe family when the sauce, technique, or format is the same.

Ingredients

  • 1/2 cup finely minced scallions
  • 3 tablespoons finely minced ginger
  • 1 teaspoon salt
  • 1/2 teaspoon sugar, optional
  • 1/2 cup neutral oil
  • White pepper, optional

Method

  1. Place scallions, ginger, salt, sugar, and white pepper in a heatproof bowl.
  2. Heat oil until shimmering but not smoking.
  3. Pour hot oil over the aromatics carefully.
  4. Stir and let stand 10 minutes.
  5. Taste and adjust salt.
  6. Serve with chicken, rice, noodles, or seafood.

Menu-literacy notes

  • This sauce is central to many Cantonese chicken and roast-meat meals.
  • The oil should bloom the aromatics without burning them.
  • It is not the same as a thick stir-fry sauce.

Menu appearances covered by this recipe

  • Ginger Scallion Sauce
  • Ginger Scallion Chicken Sauce
  • Scallion Ginger Oil

Variations and substitutions

  • Adjust protein, vegetables, and heat level only when the core technique and sauce remain recognizable.
  • For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, nuts, sesame, shellfish, and shared wok or fryer use.
  • For restaurant-style versions, texture matters as much as flavor: fried items should stay crisp, noodles should not become mushy, and sauces should coat rather than flood the dish.

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