Scallion Oil

Chinese Scallion Oil

2 bunches of scallions, finely chopped

fresh garlic, minced

salt

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.