Ginger Scallion Relish
a part of the Hainan Chicken Series
hwoo.lee•
April 27, 2026
Hainanese Chicken is usually served with 3 condiments for saucing the chicken:
- Chili Sauce
- Ginger Scallion
- Dark Soy Sauce
Naturally, there are hundreds of variations and different sauces that are served with such a popular dish, but this is just the way I enjoy it.
Ginger Scallion Relish
Similarly to how I feel about Chili Sauces at Hainan Chicken shops, I don't like when Ginger Scallion sauces have large chunks of ginger or scallion. It's slightly unpleasant to have a chunk of ginger get stuck in between your teeth. This recipe uses a blender to fix that issue. In addition, the additions of blended chives makes this relish similar to an "herb oil" you'd find in many fine-dining kitchens.
This recipe was inspired by Chef Mei Lin's recipe for Ginger Scallion Relish.
Remember this recipe as a ratio instead of a list of ingredients, with the % expressed by the weight of the main ingredient, Ginger. It'll be far easier in the future.
- 100% | Ginger
- 20% | Scallion Whites
- 33.3% | Chives
- 20% | Scallion Greens
- 80% | Neutral Oil
Goes on everything, feel free to adjust the seasonings to whatever you'd like. Also this is vegan!
Items and equipment
Ingredients (9)
Ingredients (9)
Ginger Scallion Relish
Instructions
Ginger Scallion Relish
Give the ginger (150 g), scallion whites (30 g), and chives (50 g) a rough chop. Then add to a high-speed blender with neutral oil (120 g) and salt (4 g). Blend until a smooth paste with no visible chunks.
Transfer the paste into a sauté pan over medium heat. While stirring, allow to thicken and turn bright green, making sure not to brown the puree. This should take about 3-5min
the chives are what make this bright green, similar to an herb oil.
Add all scallion greens (30 g) to pan and cook 30 sec, just to wilt and brighten.
Cut the heat, and stir in yondu (5 g) and sugar (6 g). Adjust to your taste.
Once cooled, then add the toasted sesame oil (8 g).
Adding sesame oil when it's too hot will "burn" the oil and potentially make it taste bitter.
Allow to cool, and store in an airtight container in the fridge.
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