Following the recipe for scallion and ginger paste from Chef Yang Guang_Jian on Bilibili, I found it delicious and thought I should record it. Original recipe link: [How to Make Tender, Flavorful, and Delicious Boiled Chicken? All You Need is a Rice Cooker [Deconstructing Home Cooking] - Bilibili] https://b23.tv/AoToVXN
Materials
#417 Steps for making scallion and ginger dipping sauce
Finely chop 31 grams of scallions and set aside.
62 grams of ginger; the fresher the ginger, the easier it is to grate into ginger paste.
47 grams after peeling
Careful scrubbing removes coarse fibers, resulting in a better texture.
After about 7 minutes, when you can barely hold the ginger in your hand (don't force it, or you'll hurt your hands), you can still use the remaining ginger.
Place the minced ginger on kitchen paper and gently squeeze out the excess water.
Put the ingredients in a bowl; there are only 7 grams left. Try to break them up as much as possible. Add chopped green onions, 3 grams of pink rock salt, 2-3 grams of matsutake mushroom powder, and a pinch of sugar. Mix well and set aside.
Ginger juice can be used to make ginger milk curd or added to minced meat to remove any fishy smell, so nothing goes to waste.
Heat the smallest non-stick skillet over medium-high heat for 2 minutes, then add 4 tablespoons of grapeseed oil (the original recipe calls for peanut oil). Heat until it smokes, approximately 180 degrees Celsius.
Poured over minced scallions and ginger, it sizzles and releases a wonderful aroma. This is the classic Cantonese scallion and ginger dipping sauce. You can also add minced sand ginger, minced garlic, minced chili peppers, a little soy sauce, and chicken broth to create a Zhanjiang-style version.
I used it to process a Costco rotisserie chicken, which cost 7.99 Canadian dollars apiece. I ate the thighs and wings first, while it was still hot, and then carefully shredded the remaining chicken along the grain. It weighed 369 grams, enough for three people.
Place the shredded chicken in a large stainless steel bowl, mix in an appropriate amount of minced scallion and ginger dipping sauce, and I added some black truffle sauce from Yuan Chu. Mix well, season appropriately, and the flavor is rich and savory. I like to refrigerate the shredded chicken and the hot oil-drizzled minced scallion and ginger dipping sauce, and then eat the chilled shredded chicken salad—it tastes even better!
