Chef Danny Bowien's Ginger Scallion Sauce
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- Опубліковано 29 вер 2024
- Chef Danny Bowien makes a traditional Chinese condiment, ginger scallion sauce.
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White cut chicken with ginger scallion oil is one of my favorite dishes of all time.
Thanks!
the way i was taught and saw my grandmother and mother prepare it. you grate the ginger and mince the scallions and stir it together in a bowl. you heat vegetable oil in a wok super hot to where it is smoking like danny said. Then you pour it slowly into the bowl of ginger and scallions. Its not meant to be sauteed.
Thanks for this recipe. I'm an old white guy who's been in love with Chinese food since my first taste of cilantro at Sam Wo's in SF Chinatown when I was 16. I visited LA last year and came upon a place I think in Westminster which I sought out because of good reviews in a magazine. I have to say I was at first disappointed because about all they served was poached chicken and this ginger sauce. All the rest of the customers were Chinese so I knew it would be good. (I'm a spice hot hound so I guess my disappointment was not finding any red chilis in anything). Anyway, the chicken was phenomenal and the ginger dipping sauce made the visit a peak experience. My friend was happy because she's not a fan of spicy so the chicken was perfect. In my memory I wasn't seeing a lot of green onions but my memory is probably wrong. I have a Costco chicken and this sauce will be perfect. I'll use MSG and always have.
U can even add seasame oil to the mix to make it tastier
Super simple. Filing this one away.
No salt?
Theres enough salt in the fish sauce
What do you put it on?
Thank you.
omg. so true. it's ALWAYS a secret. and the crazy kicker is...you know exactly what's in there and it always will taste better than if you made it yourself. I read somewhere that food always tastes better when made for you than made by you. Similar to getting a massage and it feels better by someone than yourself. Maybe that applies.
Absolutely. I find that when I am making a meal for the fam, I do not even want it anymore by the time I am done. But they just hoover it down.
It's certainly true for sandwiches.
There is not secret . Ginger, scallion and salt . Some put shallots .
It does not require msg at all
Folks-shut up! I knew that for Danny Bowien's featured season of Mind of a Chef, all the Chinese food know-it-alls would show up and flood the comments with their complaints of non-authenticity. Have you had THIS sauce yet? I bet it tastes better than your mom's.
dvsteady no it doesn't.
still give it a pass for non wok method🤔
There is no secret, it's common knowledge if you grew up in a regular Chinese family; the dude in comment recipe got it right, grate/mince the scallion and ginger, salt them (no msg needed and yuk with the fish sauce/mushroom powder); then pour hot oil (canola oil is fine) over it. Someone please help Danny Bowie, he still got it wrong.
And yet you are still making it the wrong way,using the wrong ingredients. One person in the comments have spilled the bean but the tiger is still in the cage.
winston li This isn't the "wrong" way. This is HIS way. Why does it matter to you?
because it is a 40 years old recipe passed down to me from my mentor.
one of the most traditional methods， his method has made the confit process too long and warm and may change the flavor profile dramatically.