Minced Ginger & Scallion Dipping Sauce 薑蔥蓉沾醬

Every time when I back to Hong Kong, I must have steamed chicken and Char Sui (PPQ Pork). However, what make me excited is not about the chicken, but the dipping sauce. It is a very simple sauce with minced ginger, scallion and oil. It is soooooo delicious, once you try it, you will love it.

Mr P always ask me to make this sauce, even in UK, we don’t have the ”yellow skin” chicken but this sauce go with roasted chicken. And also perfect just with plain rice.

每次在香港吃白切雞時，我最期待的，不是雞，而是那個薑蔥蓉沾醬！那個非常簡單，只有薑蓉、蔥和油的醬，卻超級超級美味！

Mr P 經常都叫我做這個沾醬，雖然英國不是經常買到黃油雞，但配烤雞或白飯都超好味！

Peel the ginger and grate it. Cut the scallion into small pieces.

Mix the minced ginger and scallion together. Add oil in a pot, bring the oil to boil. Add in ginger and scallion, mix well. Season with salt.

將薑去皮、磨成蓉。將青蔥切碎。

將蔥末和薑末拌勻。下油在煲內，煮至油滾，加入蔥末薑末，拌勻，再下鹽調味即可。