Ginger and Onions Sauce
The title of this recipe isn't a typo. There are three types of onion in this dish. The inspiration came from, of all places, a Chinese stall at a food court. They served something similar with their steamed chicken and it blew my mind, so I had to give it a go. As seen in the picture, I like mine with roast chicken, although it's also great on fried or steamed fish.
Ginger and Onions Sauce
The title of this recipe isn't a typo. There are three types of onion in this dish. The inspiration came from, of all places, a Chinese stall at a food court. They served something similar with their steamed chicken and it blew my mind, so I had to give it a go. As seen in the picture, I like mine with roast chicken, although it's also great on fried or steamed fish.
Cooking Instructions
- 1
Put the shallot, green onions and ginger in a pyrex bowl.
- 2
Heat the oil in a small pot over high heat until it's close to smoking. Carefully pour the oil into the bowl of onions and ginger. You should hear a sizzle.
- 3
Stir in the chives, salt, and a small dribble (like, 2 or 3 drops) of sesame oil. Let sit for 15 minutes. The sauce can be served at room temperature, although I prefer mine slightly chilled in the fridge.
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