Ginger & Green Onion Sauce (for confinement)

 

This is the ultimate confinement accompaniment to provide that much needed heaty boost while you’re recovering. This common staple “condiment” is used in a variety of dishes, but is most commonly paired with simple, steamed chicken. You can however, pair this with steamed fish, plain rice, noodles or just about anything. Make it in a big batch and keep in the fridge for up to one week of usage for convenience. It’s warming, tasty and ideal for the entire duration of confinement.

Dish Name: Ginger & Green Onion Sauce, Ginger Scallion Sauce

Traditional Chinese Name: 薑蔥蓉 (jiāng cōng róng) or 薑蓉 (jiāng róng)

What are the ingredients?

Good for 2 cups in serving:

  • 8 ounces (or about 2 bunches) of finely chopped scallions
  • 2 ounces of fresh ginger, peeled and sliced thinly into half-inch slices
  • 1 cup of oil (peanut or corn oil is best in this case as it doesn’t leave a metallic taste)
  • 1 clove of garlic, diced (optional)
  • salt to taste

 

How do I prepare it? (The traditional and dangerous way)

  1. Put the scallions, ginger and salt into a deep, big ceramic bowl (no plastic as the oil will melt it!)
  2. In a low pan, heat up the oil and garlic together until the oil is steaming and the garlic is slightly browned
  3. Ensure there is no one around you or the bowl when you do the next step
  4. Pour the hot oil and garlic into the bowl (with the scallions and ginger) – take caution as it will bubble and fizz
  5. Mix quickly and evenly with a spoon
  6. Serve and enjoy!

How do I prepare it? (The safer way)

  1. In a pot, heat up one teaspoon of oil, garlic, ginger and scallions
  2. When the ginger and scallions become limp (not completely cooked), remove from heat and set aside
  3. When cooled, add salt and mix
  4. Serve and enjoy!

Any benefits?

  • This portion can go far when stored in the fridge
  • It is diverse and can be used as a condiment for all foods
  • It is heaty, warming and ideal for confining mothers (and even hubbies and family members)
  • Consumable right from day 1 of confinement until day 30
  • It’s a great base for adding other ingredients (such as soy sauce, spicy sauce, oyster sauce) to suit any palette

Any precautions?

  • The traditional way of making this can be dangerous (so keep small children away!)
  • If you’re breastfeeding and concerned about allergies or potential allergies for your baby, avoid peanut oil and use corn oil instead
  • Avoid olive oil
Steamed Pork Patty with Ginger

Steamed Pork Patty with Ginger

Dish Name: Steamed Pork Patty with Ginger

Traditional Chinese Name: 蒸豬肉餅 (zhēng zhū ròu bǐng)

Introduction:
This is a staple and very common Canton (Chinese-styled) dish. You can create a great base (as outlined below) and then add a variety of ingredients to enhance flavors and textures. I know this recipe is outside of my soup repertoire, but for the sake of confinement, we’re doing a series of recipes to supplement our Confinement story! Use lean pork, go easy on the soy sauce and salt and be sure to load up on the ginger! Variations include adding dried mushrooms, water chestnuts, fried preserved vegetables, mixing ground chicken meat, dried baby shrimp and basically anything you think would spice up the dish. The trick to making this dish with a great flaky texture is to be sure to massage the meat (either with your hands or a fork). I would love to hear your versions for steamed pork patty!

What are the ingredients? Good for 1-2 servings:

  • 100 g of lean ground pork
  • 2 tablespoons of light soy sauce
  • 1 tablespoon of cornstarch (optional)
  • 30 g of sliced ginger

How do I prepare it?

  1. In a bowl, mix lean ground pork, soy sauce and cornstarch. Using either your hands or a fork, massage the meat so that the little white rolled pieces of fat become thin and sticky
  2. Shift the pork thinly on to a low metal dish (no more than 1-inch in thickness)
  3. Spread evenly the ginger on top of the pork patty
  4. Place the dish on a raised pot of boiling water (or steamer)
  5. Steam for about 20-30 minutes (or until pork is thoroughly cooked)
  6. Skim off the top oil and serve hot

Any benefits?

  • This cut and type of cooking is low in fat (as the fat is all seeped out during the cooking process)
  • This is a good base for additional ingredients if your palate requires something more
  • Super easy to make and quite hands free once it’s cooking
  • Great for kids as well, so you can make it for confinement and other family members!

Any precautions?

  • For confinement, do not add any cooling foods (ie: water chestnuts)
  • Another common ingredient is to use dried salted fish, which I caution as some are high in carcinogenics