Chinese Scallion Oil
2 bunches of scallions, finely chopped
fresh garlic, minced
chicken bouillon powder
pinch of sugar
vegetable or corn oil
- Wash and dry the scallions before chopping. Place in a large heat-tolerant bowl.
- To the bowl, add all the other ingredients except for the oil. Use approximately 1:1 ratio salt and bouillon powder, and only a minimal pinch of sugar. Adjust everything to taste
- In a small pot, heat enough oil to cover the scallions in a drizzle. Heat until an onion piece sizzles and floats immediately when dropped in.
- Before the oil smokes, carefully pour just enough oil over the onions so the heat of the oil immediately "cooks" the scallions in the bowl. Mix to incorporate.