Chinese Ginger Scallion Sauce

Ginger scallion sauce is one of those go-to sauces you see at every Chinese restaurant. It's especially popular in the Chinese barbecue shops that serve char siu, roasted duck and chicken -- you know, the ones that hang their meat right at the window for everyone to see. You can always ask for a side of ginger scallion sauce to take home with your bbq-ed meats.

I did a video (coming up) accompanying this recipe as well and in there, I used a rotisserie chicken I bought from the supermarket. It is much easier and saves a lot of time, but the sauce does work best with a poached chicken that has less seasoning sicne the sauce is already salty. This sauce is also a good way to use up chicken you used to make homemade chicken stock, if you do that kind of stuff. I always thought it was such a waste that people threw whole chickens out. Well, this sauce is the perfect condiment to that chicken...and really any bland meat you're looking to pick up.


  • There's nothing too hard about the recipe. Grating the ginger does take a while, but you can try smashing the ginger pieces and then chopping it up to save time.
  • Warming the oil just a bit before pouring it into the ginger and scallions will help all the flavors release, creating a better sauce.


1. Peel and grate ginger into a small bowl.

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2. Cut scallions into small pieces omitting the very green tops. Put into bowl with ginger.

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3. Add in lemon juice, salt, sugar and soy sauce.

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4. Heat oil in a small saucepan over medium to medium-high heat until just warmed. Once heated, carefully pour oil into your ginger scallion mixture.

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5. Serve over chicken.

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(makes 1/3 cup)

  • 2 inches ginger
  • 4 stalks of scallion
  • 1 teaspoon lemon juice
  • 2 teaspoons sugar
  • dash of salt
  • 2 tablespoons soy sauce
  • 1/4 cup oil

Copyright © 2021 - Christina Ng