Hainnanese Ginger-Scallion Oil

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

  • Yield:makes about 2 cups
  • Active time: 10 minutes
  • Total time:10 minutes


  • 1 cup vegetable oil
  • Kosher salt
  • 2 cups sliced scallions (about 24 scallions)
  • 2-inch knob of ginger, grated on the medium holes of a box grater


  1. 1.

    Heat vegetable oil in a small saucepan over medium-high heat until shimmering (a scingle scallion dropped into it should sizzle immediately. Meanwhile, combine scallions and ginger in a medium bowl and season well with salt. When oil is hot, pour over scallions and ginger. It should sizzle for a few seconds. Allow to cool.

  2. 2.

    Store in a sealed container in the refrigerator for up to 2 weeks. Serve with grilled meats, boiled chicken, on top of rice, or with anything else you'd like.