Citizens, this is a recipe for an extremely tasty condiment served in both Chinese restaurants and homes for enhancing dishes such as salt-baked chicken, roast fowl, steamed rice, etc.
As noted by the erudite W.K. Leung on egullet.org:
This dip is typically called, with the lack of any creative terms, 蔥油 “Chung Yau” in Cantonese. Literally it means Green Onion Oil. I am not sure why the ginger is not mentioned, though it is 60% to 80% of the ingredient. It is a very common condiment accompanying the “white cut chicken”. Typically they make it with chopped green onion, grated ginger and salt only.
Over the years, I found that adding some “Sa Geung” (Sandy Ginger powder) and sugar would enhance the taste tremendously. Even when ordering Soy Sauce Chicken, sometimes the waiters would bring this green onion and ginger condiment with it. If you don’t make Salt Baked Chicken, just make some of this condiment and eat it with rice. It tastes wonderful.
It’s delicious – try it and see! 🙂
Citizens, my recipe is very closely based on his fantastic version – among other changes, I specify a bit of chicken fat for extra flavor! This is a fantastic condiment, both easy-to-make and delicious!
Battle on – The GeneralissimoPrint
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