Mum’s Spring Onion & Ginger Oil Dip

The simple, fragrant sauce that goes with everything.

This is my mum’s famous Spring Onion and Ginger Oil Dip — a simple little recipe that’s packed with flavour and goes with just about everything. It’s the perfect companion to Pak Jam Gai (Chinese poached chicken) and one of those sauces that every Chinese household has their own version of.

What makes this one special isn’t just the flavour — it’s the story behind it. So many of you have asked to see more of my mum cooking, so in the video, I take a simple 3-minute recipe and turn it into a full 10-minute one… because when Mum’s in the kitchen, there’s always something to learn.



And yes — she really does only use a meat cleaver for all her chopping and cutting! You’ll see why when you watch her work — precise, confident, and completely effortless.

Ingredients

Makes:  1 small bowl

• 1 bunch spring onions (finely chopped)
• 1 large chunk of fresh ginger (grated or finely minced)
• 2 tsp sesame oil
• 2 tsp salt
• 2 tsp light soy sauce
• ½ tsp ground black pepper
• Some cooking oil (enough to heat and pour over the mixture)
  

Method

Step 1: Prepare the aromatics

I start by finely chopping the spring onions and grating the ginger — Mum always says the finer, the better. The key is to get the texture right so the oil can carry all the flavours evenly.

Step 2: Mix the base

In a heatproof bowl, I combine the chopped spring onions, ginger, salt, soy sauce, sesame oil, and black pepper. Give it a quick stir so everything’s well mixed and ready for the hot oil.

Step 3: Heat the oil

In a small pan, I heat the cooking oil until it’s shimmering hot — you’ll know it’s ready when a small piece of spring onion sizzles immediately when dropped in.

Step 4: Pour and sizzle

Now comes the best part — I carefully pour the hot oil over the spring onion and ginger mix. You’ll hear that amazing sizzle as the oil releases all the fragrance and lightly cooks the aromatics. Give it a quick stir, and that’s it — simple, fragrant perfection.

Step 5: Serve and enjoy

This dip goes beautifully with poached chicken, plain rice, noodles, or even as a topping for vegetables. It’s garlicky, nutty, slightly salty, and completely addictive.



And just like Mum says: the simplest recipes are often the best.

Chef’s Tip

You can make a big batch of this and keep it in the fridge for up to a week. The flavours actually get stronger over time. And if you like it spicy, add a few chopped chillies before pouring on the oil.

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