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Scallion Ginger Sauce | Vegan Hainanese “Chicken” Rice Recipe

Scallion ginger sauce is often served with Hainanese Chicken Rice which is a national dish in Singapore and is also very popular in other some other Asian countries. The sauce is normally vegan friendly as is and I absolutely love it. On rice, noodles, vegetables or tofu, it’s just delicious. It is oil-based which may make you hesitate. However, you only need a tiny amount to season a dish of rice and packs a lot of flavour.

Video tutorial for Scallion Ginger Sauce

 
The ingredients are simple and inexpensive: scallions (green onions), ginger, sea salt and a light tasting oil such as canola. Because the ingredients are so few, it’s important to choose fresh, high quality scallions and ginger. Mix them all together and there you have it! For best results, let it rest for a few hours before serving. Store your leftovers in a glass container (not plastic) in the fridge for up to one week.

scallion-ginger-sauce-hainanese-rice-sauce

Serve this sauce alongside Vegan Hainanese “Chicken” Rice. For an authentic experience, make the ” target=”_blank”>Hainanese Chili Sauce as well! It’s almost as simple and really completes the dish.

Printable recipe for Scallion Ginger Sauce

Scallion Ginger Sauce
Also known as Green Onion Ginger Sauce, this flavourful dressing is a must for Hainanese "Chicken" Rice. While oil-based, it packs a powerful flavour punch you only need a tiny amount to season a dish of rice. To make this oil-free, sub in water or light vegetable broth in place of the oil. The taste and mouth feel will not be authentic but you will still get a great flavour.
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Ingredients
  1. 3 tablespoons light-tasting oil (like grapeseed or canola)
  2. 2 tablespoons scallion, minced (preferably white and light green parts only)
  3. 1/2 tablespoon ginger, minced finely or pressed through a crusher
  4. 1-2 pinches sea salt or to taste
Instructions
  1. Mix all the ingredients. For best results, let rest for a hour before serving but can be used right away. Store in a glass container in the fridge for up to one week.
Notes
  1. To make this oil-free, sub in water or light vegetable broth in place of the oil. The taste and mouth feel will not be authentic but you will still get a great flavour.
Mary's Test Kitchen http://www.marystestkitchen.com/
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