Hello everyone! Welcome to Rack of Lam!
You're likely wondering why I am communicating in Cantonese today.
I've wanted to do this for a while, but haven't had the time to plan.
Several viewers of my channel have also reached out to me, requesting for a video filmed entirely in Cantonese.
Therefore, I will accomplish this task today!
Actually, I can't speak Cantonese that well.
I can't read/write and only know how to speak it (casually).
After all, I was born in the US, so if anything is said inappropriately or incorrectly, please forgive me!
I think Cantonese is also suitable for today's video because I will be showing you how to make ginger scallion sauce!
I think ginger scallion sauce is more commonly used by Asians, possibly more with Cantonese people.
In my last video, I've shown you all how to make Hainanese Chicken over Rice.
Ginger scallion sauce and Hainanese Chicken Rice are very compatible!
Ginger scallion sauce also makes me feel nostalgic. I used to live a few blocks away from Chinatown.
My sister and I would go shopping at Soho, but prior to shopping or after shopping, we would stop by restaurants like Wing Wong
or Big Wong for soy sauce chicken over rice, char siu over rice or soy sauce chicken + char siu over rice.
My sister would always ask for extra ginger scallion sauce because this sauce just makes every dish extra delicious!
Simply drizzle some of the sauce over plain white rice or noodles and you have yourself a tasty meal!
The sauce pairs especially well with Hainanese chicken, White Cut Chicken and roast meats over rice.
If you want to know how to make this sauce, please keep watching!
If you enjoyed watching this video, please give me a like!
Because I don't know how to translate the following, I will say it in English.
If you enjoyed my video, make sure you give me that thumbs up, subscribe to my channel, share and hit that notification bell.
I hope you guys will enjoy today's video!
Making ginger scallion sauce is extremely simple. You only need 4 ingredients: ginger, scallion, oil and salt.
First, I will chop 3 stalks of scallions.
I think the sauce is more flavorful when scallions are finely minced, but you may cut them into larger pieces if preferred.
Frankly, I never measure my ginger or scallions when I make this sauce.
But for you, I did this time and the scallions weighed 1.5oz!
I forgot to inform you that I have a cold, so excuse me if my voice is hoarse or I sound like I have a stuffy nose.
After mincing the scallions, slice the thumb of ginger.
Then into matchsticks.
Next, like the scallions, you're going to chop it up!
Similarly, I try to chop the ginger finely, but it is up to you.
I also measured the ginger and they were half the weight of the scallions, approximately .75oz.
The quantity used for scallions and ginger is totally up to you.
You may use more ginger if you'd like, use more scallions if you'd like.
After mincing the ginger and scallions, I like to transfer them into a small rice bowl. Make sure it is heat proof because
you will be pouring hot oil into the bowl.
Wow look how great this looks!
After transferring the chopped ginger and scallions into the bowl, add 1/2 tsp of salt.
You may adjust the salt according to taste.
Next, I will heat a little more than 1/3 cup of oil.
If you want to know if your oil is hot enough, place a chopstick into the oil. If you see bubbles
forming around the chopstick, your oil is hot enough.
You may also place a piece of chopped ginger into the oil. If the ginger begins to swim around, you may turn off the fire.
The moment you've been waiting for is here.
When the oil is hot enough, pour it into the bowl.
Enjoy the sound of the sizzling oil.
Now blend all the ingredients together.
Your ginger scallion sauce is ready!
Quickly, think about how you are going to use this sauce tonight!
Can't think of anything? Store it in the fridge for use tomorrow!
If you enjoyed my video, don't forget to give me a LIKE! Thank you for watching!