Ginger & Green Onion Sauce (for confinement)

by | Dec 30, 2012 | Confinement Foods, Food | 0 comments

Soup Name:

Ginger & Green Onion Sauce, Ginger Scallion Sauce (for confinement)

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

 

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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.

Why this particular dish is called out for Chinese confinement is because it’s:

  • Warming in nature.  The ginger is warm naturally and with added garlic and hot oil, this is the perfect condiment to eliminate wind and cold from the body. 
  • You can consume this from Day 1 – Day 30 of your confinement and it has amazing storage life in the fridge.  You can simply reheat in the microwave or on the pan and serve.
  • It’s a great base for adding other ingredients (such as soy sauce, spicy sauce, oyster sauce) to suit any palette

 

What’s involved?

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 2 cups serving

Ingredients
  • 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 tast
Cooking Instructions
  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!

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