Friday, August 24, 2012

Scallion Oil

Chinese Scallion Oil

2 bunches of scallions, finely chopped
fresh garlic, minced
chicken bouillon powder
pinch of sugar

vegetable or corn oil

  1. Wash and dry the scallions before chopping. Place in a large heat-tolerant bowl.
  2. 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
  3. 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.
  4. 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. 
After cooling, the scallion oil will keep for at least a week in an uncontaminated container. I love having this topping over steamed chicken, noodles of any type (noodle soup or stir-fried), rice, and fresh shrimp.

1 comment:

  1. Mmmmm....sounds delicious! Can't wait to try it.


Additions, corrections and feedback welcome and appreciated!