Best Scallion And Ginger Sauce Recipes

POACHED CHICKEN WITH GINGER AND SCALLION SAUCE

Steps:

• 1. Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer about 20 minutes. Turn off the heat and let the chicken stand in the cooking liquid until just warm. Drain, reserving the broth for another use. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.
• 2. Cut the chicken into pieces. Arrange neatly on a platter.
• 3. Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the ginger and scallions. Cook about 30 seconds; remove ginger and scallions with a slotted spoon, leaving the oil in the pan.
• 4. Scatter the ginger and scallions over the chicken.
• 5. Add the remain ingredients to the oil, bring to a boil and pour over the chicken. Serve at room temperature.

CHICKEN AND RICE WITH SCALLION-GINGER SAUCE

Steps:

• Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes.
• Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper.
• Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.

STEAMED SALMON WRAPPED IN NAPA CABBAGE, PEPPER, GINGER AND SCALLION SAUCE

Steps:

• Season both sides of the salmon. Lay out one leaf of napa on a flat surface. Place 2 mushrooms top side down and cover with salmon, also top side down. Wrap cabbage around salmon. Repeat. This can be done up to 2 hours before cooking. Place in steamer for 8 to 10 minutes. Salmon should be served medium rare. On a large plate, sauce completely and place salmon in the middle. Garnish with orange zest.
• In a saucepan coated with oil, saute ginger for 2 minutes then add peppers and scallions. Season then add stock and juices. Reduce by 20 percent. Whisk in butter and check for seasoning. Serve immediately.

GINGER AND SCALLION SAUCE

Steps:

• Heat skillet and add the oil. Heat until the oil is almost smoking.
• Combine scallions, ginger, and salt in a bowl and pour the hot oil into the bowl. The sauce will sizzle.
• You can use this immediately. It should keep in the refrigerator for at least a week. It freezes well too.

GREEN ONION (SCALLION) AND GINGER OIL SAUCE

Steps:

• Finely mince ginger, place in a bowl (bowl must be able to withstand hot oil).
• Finely chop green onion, place on top of ginger in the bowl.
• Spread salt on small saute pan to form a bed.
• Sprinkle five spice powder evenly on top of salt.
• Heat saute pan on medium-high heat until five spice powder turns slightly darker.
• Use wooden chopstick to mix salt and five spice together, keep stirring until the spices become fragrant (but not dark brown or black), remove from heat and cool to room temperature.
• Pour cooled spice salt into the bowl of ginger and green onion.
• Heat oil on high heat. The moment it starts to smoke, immediately remove from heat and pour onto the green onion and ginger, mix well.
• Serve sauce over poultry, meat or fish entree.

SCALLION AND GINGER SAUCE

Steps:

• Put scallions, ginger, thyme, and garlic into food processor and chop fine. With the motor running slowly, add the oil. Season, to taste, with salt and pepper.

ORANGE ROUGHY IN SCALLION AND GINGER SAUCE

Steps:

• Preheat the oven to 400°F Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.
• Place the fish fillets in an ovenproof casserole dish.
• Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily.
• Cod, sole, or flounder may be substituted for the orange roughy.

ORANGE ROUGHY IN SCALLION AND GINGER SAUCE

Steps:

• Preheat the oven to 400°F. Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl. Place the fish fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily. Cod, sole, or flounder may be substituted for the orange roughy.

GRILLED TUNA WITH GINGER, SOY AND SCALLION SAUCE

Steps:

• In a mixing bowl, mix the first 6 ingredients.
• In a small saucepan on medium, heat olive oil, scallions and garlic about 3 minutes until scallions sizzle.
• Remove from heat and stir in butter until smooth.
• Tuna: Coat four, 7-ounce tuna fillets with unsalted butter and garlic pepper.
• Grill on each side about 4 to 5 minutes, turning halfway through to make diamond-shaped marks on tuna.
• When done, spoon sauce over tuna steaks.

ROBALO EN PAPILLOTE WITH LOCAL VEGETABLES AND SCALLION-GINGER SAUCE

Steps:

• Scallion Ginger Sauce: In a saute pan lightly coated with oil, saute the ginger, scallions and celery until soft, about 5 minutes. Season and transfer to a blender. On high speed, blend and add the oil. Check for flavor.
• In a large pan on high heat, coat with oil. Season the fillets on both sides and sear both sides until brown, but still raw in center, 3 to 4 minutes, per side. Set aside.
• In the same hot pan, add the garlic and onions and cook until brown, about 3 to 4 minutes. Add the zucchini and corn, and cook for 3 to 4 minutes. Check for seasoning. Add the soy and oregano, check for flavor. Let cool. On a 18 by 18-inch sheet of foil, place a mound of the vegetables in the middle. Top with tomato slices and season with salt and pepper.
• Lay 1 fish fillet on the tomatoes and drizzle with extra-virgin olive oil. Fold up papillote, making sure it is airtight. On a grill pan, or comal on low heat, place the papillotes on vegetable side down and cook for 10 to 12 minutes, adding water for steam. The package will puff up a little.
• Plating: Place the papillotes on plates and slice open with one horizontal cut and 2 vertical cuts towards the ends. Spoon on scallion sauce. Garnish with diced avocado and lime.
• Beverage: Lime Kir Royale (Juice of 1 lime per glass of sparkling wine, any Cava or sparkling wine from Vouvray)

SLOW ROASTED PORK WITH SCALLION, CHILI AND GINGER SAUCE

Steps:

• Place the pork in a large bowl. Combine the granulated sugar and 1/2 cup salt in a small bowl. Rub all over the meat. Cover with plastic wrap and refrigerate overnight. When you are ready to cook, heat oven to 300 F. Remove pork from refrigerator and discard any accumulated juices. Place the pork in a roasting pan. Roast in the oven until the pork is falling apart tender, about 5 hours, basting occasionally. Remove meat from oven. Increase oven temperature to 500 F. Rub brown sugar all over pork. Sprinkle with a little salt. Return to the oven. Roast until a dark caramel crust forms on the pork, 10-15 minutes. Remove from oven. When cool enough to handle, shred into pieces and large chunks. Arrange on a serving plate. While the meat is roasting, prepare the ginger-scallion sauce and red chili sauce. Combine all of the ingredients for the ginger-scallion sauce together in a bowl. Taste for seasoning and set aside. Combine all of the ingredients for the red chili sauce together in a bowl. Set aside. To serve: Place a few forkfuls of shredded pork in the center of a lettuce leave. Top with rice, ginger-scallion sauce and a drizzle of red chili sauce.

SCALLION-GREENS-AND-GINGER SAUCE

Steps:

• Blend all ingredients in a food processor until smooth, about 1 minute. Refrigerate in an airtight container for up to 2 days.