Scallion Ginger Broth Recipes

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SCALLION-GINGER BROTH



Scallion-Ginger Broth image

Enhance chicken broth with scallions, ginger, and fish sauce for plenty of low-fat flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 8

1 teaspoon vegetable oil
4 scallions, white parts halved lengthwise and cut into 1 1/2-inch pieces, green parts thinly sliced for garnish (optional)
1-inch piece fresh ginger, peeled and cut into matchsticks
1 garlic clove, smashed and peeled
4 cups low-sodium chicken broth
1 tablespoon fish sauce
Stir-ins (see variations), such as thinly sliced meat and vegetables, seafood, or noodles
1 tablespoon fresh lime or lemon juice

Steps:

  • In a large saucepan, heat oil over medium-high. Add scallion whites, ginger, and garlic; cook, stirring, until scallions begin to soften, about 3 minutes. Add broth and fish sauce. Bring to a boil; reduce to a simmer and cook until flavors are blended, about 5 minutes. Add stir-ins (if using) and simmer until desired doneness. Add lime juice and garnish with scallion greens if desired.

Nutrition Facts : Calories 39 g, Fat 1 g, Protein 4 g

SCALLION-GINGER SAUCE



Scallion-Ginger Sauce image

Scallion-ginger sauce is usually served alongside soy sauce chicken, bai qie ji (white cut chicken) and roasted meats with rice (commonly called rice boxes) in restaurants in Chinatowns around the country. There are many methods for making it, from a no-cook version (which results in a very green sauce with a sharp scallion and ginger flavor) to a browned version (which results in a beautiful flavor but less appealing color). Our combination method produces a happy medium. The hot oil brings out the vibrant green of the scallions and mellows the sharpness of the scallions and ginger.

Provided by Food Network Kitchen

Time 15m

Yield 1/2 cup

Number Of Ingredients 6

3 tablespoons finely chopped ginger
2 scallions, trimmed, white and green parts finely chopped (2 1/2 tablespoons)
Kosher salt
1/4 cup neutral oil, such as vegetable or canola oil
1/4 teaspoon granulated sugar
Freshly ground white pepper

Steps:

  • Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
  • Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper. Serve as a condiment for bai qie ji (white cut chicken).

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