Ginger Scallion Oil. An essential Cantonese sauce, used in home cooking and restaurants alike. Eat it with meat, in a stir fry, on noodles, on rice, in soup. There’s never enough.
- Clean and chop scallions. Clean, peel (if desired) and grate ginger. Combine in a 1:1 ratio in a glass jar, add some salt.
- Heat oil (canola/veg.) in a dry pan till you see wisps of smoke, then pour into the jar and mix.
- Consume, or cool and keep in the refrigerator for up to a month.
Warning: the hot oil will bubble up a bit when poured on the ginger/scallions so make sure the jar/bowl isn’t filled too high.
Poached chicken has been feeding families forever. It’s a simple, one pot meal that’s super healthy, balanced and easy to make, and yes, it’s gluten free. This is a great meal to make if you’re trying to eat local. Fork-tender chicken, vegetables, and broth! Best served as noodle soup or with rice and ginger scallion … Continue reading “Cantonese Poached Chicken Dinner”