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This green sauce is for all year round. Now in early spring—when you want to eat something green, but maybe where you live it’s still cold out and green things haven’t appeared at the markets yet—it is especially welcome.

Scallion Ginger Sauce is one of my favorite foods. There are many versions out there, but this is the one I grew up eating, and it’s just right: salty, sweet, sharp, green goodness that makes light and plain foods as fun to eat as cake. It’s as simple and almost as quick to make as a vinaigrette, and it keeps for at least a week. 

The traditional Cantonese combination of poached white chicken with Scallion Ginger Sauce is as delicious as anything you’ll ever eat and very comforting. Poach your chicken with the skin on even if you don’t serve it that way. You’ll get moister results. 

I love it on poached fish and warm tofu, with the addition of soy sauce and sesame oil, sometimes chili crunch. It’s so good on braised bok choy and as a topping for noodles.  

Please make this sauce! It goes like this … 

Scallion Ginger Sauce


4 bunches scallions

one 4″ piece of ginger, about 4 oz

2 ½ teaspoons kosher salt

1 ½ teaspoons white sugar

¾ cup safflower or other neutral oil


Finely mince the white and pale green parts of the scallions. (If you use a food processor or blender they get slimy, so pull out your sharpest knife for this job.)

slice scallions into rounds, then mince

Peel and then grate or mince the ginger. (I use my mini food processor for this but a knife will do the job quickly.)

Combine all ingredients in a bowl and stir to dissolve the salt and sugar. Let the sauce sit for 10 minutes before using.  

Yields 2 cups. Store leftovers in the refrigerator for up to 10 days.

Serving Suggestions

on braised bok choy
on poached cod
on poached chicken breast with rice
On tofu with chili crisp
On rice noodles with chili crisp

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About The Author

For Sarah Ross, everyday cooking is about winging it—with a classic or an old favorite recipe given to her by a friend. These are the recipes that get stained with spills from being on repeat, the ones to share.


  • Thank you! Noted. I love a good sauce, and this looks like a good sauce.

  • Yum! Sounds delicious. Thanks for sharing.

  • This is not cooked, correct? So could be used (maybe with the addition of some soy sauce) on a salad?

    • Correct, it is raw. I used it on cucumbers this weekend. So good!

      • 4 bunches or 4 green onions?

  • I want this now.

    • OMG me too!

  • Looks perfect for boring chicken breasts!

    • Exactly.

  • Wow, get a look at that pdf!

    • You made me look! I had glossed over that option.

  • When I make this sauce, one of my favorites (I’m third gen Chinese American) this is my technique:
    Slit any wide parts of the green onions lengthwise, then slice finely. Done,
    Use a teaspoon to scrape ginger root into the mixture. Or use a micro planer.
    Add the salt to the top of the mixture.
    Heat the oil and pour over the salted mixture. The hot oil will take on the ginger onion oils. Also, the mixture will keep better as it won’t be raw anymore.
    I skip the sugar.
    Thanks for promoting this great flavor for those who have never enjoyed it before!

    • Like the hot oil treatment! Also, a ceramic ginger grater is a great tool to have if you use fresh ginger in your cooking.

      • So is a rasp

  • Can’t wait to make this!

  • Delicious!
    And leftovers- another supper will be amazing, and I’ll have more time to knit!
    Thank you!

  • Old not find my fresh ginger in refrig so used son candies and powdered and yes it was good used over so tilapia

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