Sunday I made J. Kenji Lopez-Alt’s Fragrant Scallion-Ginger Oil from The Wok. This is its own recipe, but follows the Perfectly Poached Chicken Breasts, and I made it in anticipation of serving with the poached chicken breasts recipe.

Making it is straightforward and similar to Soy and Fragrant Oil Dipping Sauce and Sichuan Málà (Hot and Numbing) Chile Oil in that hot oil is poured over raw ingredients.

A bunch of scallions are sliced and put in a bowl alongside some minced ginger. Vegetable oil is heated in a saucepan. “A single scallion slice dropped into it should sizzle immediately.”

Once hot enough, the oil is poured over the scallions and ginger and then salted.

On its own, the scallion-ginger oil is mild, but tasty. Since making it, I’ve had it with the poached chicken and various leftovers. It’s much better in large quantities with lots of scallion slices.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.