Ingredients: green onion, ginger, corn oil, salt, sesame oil · 10 min cook time · 100kcal · ~₩6,000
Instructions
1. We'll be using the stems, the white stems of the green onion. One, it's more beautiful. Two, it's more tasty. We can save these pieces for other dishes. We can use this for anything. First, we'll cut them in halves. Cut them into strips. We're done mincing our scallions, now we'll cut our ginger. This is ginger. This sauce is an absolute must have. When you're eating bak chit gai, and it's an addictive sauce that goes well with everything. I'm way more particular than my dad is about weighing and measuring things. But my dad emphasized that the specific amounts of ginger and green onion don't really matter too much. In this specific instance, my dad is using 42 grams of green onion and 36 grams of ginger. Most recipes I've seen elsewhere tend to use more green onion than ginger. My dad spent about 4 minutes total mincing the ginger and scallions. So it needs to be pretty finely chopped for the perfect flavor and texture. You can make as much as you want. Use whatever amounts you want. If you want to make a lot and eat it over time, that works too. One thing to note is that my dad is using two separate plates to hold the ginger and the scallions. Since we'll be cooking the ginger first. Now, we'll mince it into small pieces. Watch - go slowly, no need to rush.
2. Now, we'll cook our ginger scallion sauce. We'll add 5 tbsp of corn oil. We'll heat the oil until it's around 350-400 F. Then we'll add the ginger. Side note - Ken, my soon-to-be brother-in-law, also an engineer, got me an industrial grade infrared thermometer for Christmas because he kept watching me ask my dad how hot his wok gets. Thanks Ken. If you want to nerd out like us, I've included a link to the thermometer in our description. Otherwise, a good visual cue is to wait until the oil starts "shimmering", or forming ripples across the bottom of the wok. I also wanted to make a special shoutout to thank all of our wonderful Patreon supporters to help bring this video to life. If you enjoy our videos and are interested in supporting us directly, head on over to patreon.com/madewithlau to learn more. Generally, if we were cooking at a restaurant, they'd get the oil extremely hot, dump in everything at once, and it'd be ready. But at home, we have to add the ginger first. Cook it for a bit, before we add the scallions. Now, we'll be adding our ginger. Cook the ginger for about 15 seconds before adding the green onions. Let's cook the ginger for a bit. Great, the ginger is cooked enough, now we'll add our scallions. Cook everything for another 20-30 seconds before transferring the sauce to a bowl. That's it, it's ready! It's really quick, really easy. It's done already! See? Let's pour it into a bowl. See that? Let's pour! Wow? Right? It's really quick. Once we heat up the oil, pour the ginger and scallions in, that's it. Why do you need to heat up the oil? Heating the oil helps release the flavors and aromas from the ginger and scallions. This helps bring the ginger flavor out, understand?
3. Next, we'll add 2 tsp salt. If you feel like it's not salty enough, you can add more. Sesame oil - very important. Without it, it won't taste as good. We'll add 1 tablespoon of sesame oil. You can't forget to add sesame oil. Without it, it won't taste as good. Remember, okay? Mix it around, see how it tastes. With this amount, we probably won't use it all with one chicken. If you have leftovers, just use it on other dishes. This is delicious. At our house - this is always in our refrigerator. We have some now. Try it out and see if there's enough flavor. If it's not salty enough, then add more salt. Let's try it. Mmm! Mmhmm. Right? Great, we're done with this step. Very easy, right?