I get my lunch from a Chinatown styled food stall next a Super88
market. The have the hanging ducks, chickens, and pork in a glass
case that they sell. They serve the meats with a ginger scallion
oil mix. How do I make this? It seems to have more than just
those three items, maybe salt or seasoning. Any ideas?

--
Dan

"Dan Logcher" > wrote in message
...
> I get my lunch from a Chinatown styled food stall next a Super88
> market. The have the hanging ducks, chickens, and pork in a glass
> case that they sell. They serve the meats with a ginger scallion
> oil mix. How do I make this? It seems to have more than just
> those three items, maybe salt or seasoning. Any ideas?

blanch minced ginger & scallions in hot oil, add a touch of salt & sugar.
Optional - sesame oil or some stock. You can use veg oil, peanut oil or lard
or a mixture.

DC.

DC. wrote:

> "Dan Logcher" > wrote in message
> ...
>> I get my lunch from a Chinatown styled food stall next a Super88
>> market. The have the hanging ducks, chickens, and pork in a glass
>> case that they sell. They serve the meats with a ginger scallion
>> oil mix. How do I make this? It seems to have more than just
>> those three items, maybe salt or seasoning. Any ideas?
>
> blanch minced ginger & scallions in hot oil, add a touch of salt & sugar.
> Optional - sesame oil or some stock. You can use veg oil, peanut oil or
> lard or a mixture.
>
> DC.

Maybe a dash of MSG and Chinese fivespice powder too.

gtoomey

usually its soy sauce , garlic, ginger, chili flakes, and a little sugar,
and finely sliced green scallions and sesame oil
good eats !
Todd
"Dan Logcher" > wrote in message
...
> I get my lunch from a Chinatown styled food stall next a Super88
> market. The have the hanging ducks, chickens, and pork in a glass
> case that they sell. They serve the meats with a ginger scallion
> oil mix. How do I make this? It seems to have more than just
> those three items, maybe salt or seasoning. Any ideas?
>
> --
> Dan
>

<snip>
> The one they serve from the shops in Chinatown (Boston) are oil based,
> no soy, ginger and scallions. Possible salt.
>
> --
> Dan

I can't remember the original post but if the recipe you need is similar to
the above description, then it's just a simple task. There isn't a fix
recipe for it as people change it according to their taste or liking. It's
simply blanching bruised ginger & scallions in hot oil. Then adding
seasonings like salt &/or sugar. This is a pretty well known technique in
'classical' Chinese cooking. For example, the Soya chicken i made last night
uses this. The concept is to heat up fragrant or flavoursome oil before
adding the main cooking ingredients. Basically it's getting the aromatics
sorted before the main cooking part begins. Many cuisines do the same, from
French(frying up onions, garlic) to Indian(frying up a spice paste) before
the main cooking begins.

It's also an old technique used by Chinese cooks to recycle cooking oil from
the days when cooking oil was expensive or simply not wanting to waste
anything in the kitchen. Cooking oil that has been used for deep frying
often takes on the flavours of the food, hence allowing the oil to cool
down, then straining it for bits then later, gently warming it up with a
bunch of scallions & ginger, cooks can often 'cleanse' the flavour of used
oils & allowing the oils to be used again.


DC.

DC. wrote:

> <snip>
>
>>The one they serve from the shops in Chinatown (Boston) are oil based,
>>no soy, ginger and scallions. Possible salt.
>>
>>--
>>Dan
>>
>
> I can't remember the original post but if the recipe you need is similar to
> the above description, then it's just a simple task. There isn't a fix
> recipe for it as people change it according to their taste or liking. It's
> simply blanching bruised ginger & scallions in hot oil. Then adding
> seasonings like salt &/or sugar. This is a pretty well known technique in
> 'classical' Chinese cooking. For example, the Soya chicken i made last night
> uses this. The concept is to heat up fragrant or flavoursome oil before
> adding the main cooking ingredients. Basically it's getting the aromatics
> sorted before the main cooking part begins. Many cuisines do the same, from
> French(frying up onions, garlic) to Indian(frying up a spice paste) before
> the main cooking begins.

Yes, this is what it seems to me (looking over the small container on my desk).
They give the ginger/scallion oil and a beef like sauce when I order things like
soy sauce chicken, roast duck, pork belly.

--
Dan

GARLIC-GINGER-SCALLION
STIR FRY SAUCE

*

1?2 cup minced garlic
*

1?2 cup minced ginger
*

1 cup scallion, chopped 1?4-inch thick
*

1 cup shaoxing wine
*

1?2 cup soy sauce
*

4 cups chicken stock
*

2 tablespoons sesame oil
*

Grapeseed or canola oil to cook
*

Kosher salt and freshly ground black pepper, to taste

Makes 4 cups

In a wok or sauté pan coated lightly with grapeseed or canola oil over
medium- high heat, sauté the garlic, ginger and scallions until soft, about
2 minutes. Deglaze with shaoxing and reduce by 50 percent. Add soy sauce and
chicken stock and reduce by 25 percent. Add sesame oil and when cooled,
store in a covered glass jar up to two weeks in the fridge. 1?2 cup minced
garlic 1?2 cup minced ginger.

Courtesy of:: www.ming.com



"Dan Logcher" > wrote in message
...
> I get my lunch from a Chinatown styled food stall next a Super88
> market. The have the hanging ducks, chickens, and pork in a glass
> case that they sell. They serve the meats with a ginger scallion
> oil mix. How do I make this? It seems to have more than just
> those three items, maybe salt or seasoning. Any ideas?
>
> --
> Dan
>

"DC." > wrote:
> <snip>
> > The one they serve from the shops in Chinatown (Boston) are oil based,
> > no soy, ginger and scallions. Possible salt.
> > --
> > Dan
>[]
> It's simply blanching bruised ginger & scallions in hot oil. Then adding
> seasonings like salt &/or sugar.[]

Thanks, DC. Ya couln'ta said it any clearer!

--
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For info on a free (you pay only postage) herbal AIDS remedy, write to:
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wrote:
> "DC." > wrote:
>
>><snip>
>>
>>>The one they serve from the shops in Chinatown (Boston) are oil based,
>>>no soy, ginger and scallions. Possible salt.
>>>--
>>>Dan
>>
>>[]
>>It's simply blanching bruised ginger & scallions in hot oil. Then adding
>>seasonings like salt &/or sugar.[]
>
>
> Thanks, DC. Ya couln'ta said it any clearer!

It was clear the first time DC said, I was just saying for
a responder that there is no soy or darkness in the sauce.

--
Dan