The Easiest 3 Ingredient Sauce

Aromatic, addictive Ginger Scallion Oil can take your noodles, rice, chicken, and eggs to new levels of deliciousness. Only 3 ingredients, this staple Chinese sauce is easy to make and a gorgeous, fresh, and fragrant sauce to have in your cooking arsenal.

Also! My favorite oil to use for this is peanut (avocado works too) and it keeps in the fridge for 30 days. It might solidify but that’s totally normal.

00:00 - Intro
00:32 - Peeling and Processing the Ginger
02:29 - Processing Vs. Chopping the Scallions
03:48 - My New Cookbook!
04:49 - Adding the Oil
06:56 - What to Eat with It


Ingredients:
Ginger
Oil
Scallions
Salt
Optional:
Cooking Wine
MSG

The Easiest 3 Ingredient Sauce

#chefjonkung #chinesecooking #ginger

[ClioMioo]

For the first time last week, I tried hot chili oil from a nearby Chinese spot after watching your videos. I didn't understand the concept of chili oil beforehand, but now that I've had it with a meal... I get it. It adds depth and a layer of flavor to meals that, at this point, I can't go without it. I'm gonna make this to have on hand for my Ethiopian meals, it also uses a lot of ginger and onion, this would work perfectly on top of a nice Kik Alicha.

[FunctionallyLiteratePerson]

I absolutely love ginger scallion oil. My partner's mom makes a good白切雞(baak cit gai / cantonese "white cut chicken") that tastes so great with ginger scallion oil.

There was this麻辣(mala / hot and numbing spice) marinated duck that I had in HK that had a really good flavor and I have been wanting to recreate so I could combine it with a ginger scallion oil, as I think those flavors would work so well together.

[mon]

When your smartwatch started talking unprompted and you looked at the camera, I swear I heard that song 'I always feel like somebody's watching me' play😂😂😂

[Taijifufu]

What gets me about ginger scallion oil is the scallions never seem to burn. It always looks fresh and delicious.

[newentshini]

I bought a blender just for the ginger part of this video and i dont regret it tastes great

[TeresaPaz-Soldan]

Best recipe!!! Ginger and scallions are two of my favourites ingredients in anything!!! Definitely will try it !!! Thank you ❤

[surewhatever]

I agree regarding hand chopping the scallions. Running them through the processor might taste the same, but the hand chopped adds an artistic slant. Thanks for your work!😊

[ElijahCem]

Wow! I've never actually watched your long form content but I think I actually like it more than your short form videos.
I do have one question. What kind of oil do you prefer to use in this recipe? What kinds of oil do you think would work best?

[JulianStanley]

You really are like the Bob Ross of food, thank you for your content

[hanshans]

Love this! I put ginger scallion oil on steamed fish and it's sooo good!

[kimchikat]

My dog always gets crazy when I blitz something! Yours is so well behaved!

[BirdNoise]

Looks delicious! But honestly, just wanna say that you have a beautiful kitchen man. It's so obviously well used, loved, and cared for. I love a good kitchen, and the cooks that care for them :)

[alexanderfielding]

Thankyou for being such an amazing content creator, I love your recipes and I'm making this oil right now as we speak!

[tinysurvivor]

Just pre-ordered a signed copy of the book. Can't wait to cook through it

[PinkyPeg]

Just preordered the cookbook! Thanks for the delicious recipes!

[JDH]

Simple recipe. Enticing but I am tempted to add a dried habanero for just a little zing. Thanks Jon.

[hilo]

This seems like a nice change of flavour profile from the sauce my area normally has in restaurants (just bird eye chili with garlic mixed with soy sauce), might make it for my grandma and try it out when i'm done with the semester! That egg yolk break with the noodles at the end was so nice.

[lauren_elizabeth]

Ginger scallion oil is the best! I love it with just rice!

[jimmiejam]

perfect timing: i got a shit ton of scallions from the farmer’s market a few days ago and they’re starting to wilt, needed to use them all up somehow!

[wsshambaugh]

What kind of oil do you usually use for stuff like this? You just say “oil” in the video, and I use olive oil for most my cooking but I know it doesn’t heat as well as what you might need for this.