This Hainan sauce is popular in Singapore, and is usually served with steamed chicken and rice. Add chilli to the onion/chili/garlic mix if you’d like to give it a bit of kick. You’ll need a deep sided saucepan – or you can, as we do, use a Thermomix.
- 4 spring onions, chopped roughly
- 80 g ginger, grated
- 3 cloves garlic, roughly chopped
- About a cup of vegetable or peanut oil
- 40ml soy sauce
- 20ml sesame oil
- 20ml white or black vinegar
Pulse the spring onions, garlic and ginger in a blender, food processor or Thermomix until a rough (chunky) paste is formed.
Heat the vegetable or peanut oil in a high sided saucepan until it just begins smoking. Watch it closely – if you let it smoke for too long it will catch fire!
All at once, put the onion/ginger/garlic mix into the oil – or if you’re using a Thermomix just pour the oil over the mix in the bowl. Take care – it will spit.
Allow to cool. Add the soy sauce, vinegar and sesame oil.
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