For the first time last week, I tried hot chili oil from a nearby Chinese spot after watching your videos. I didn't understand the concept of chili oil beforehand, but now that I've had it with a meal... I get it. It adds depth and a layer of flavor to meals that, at this point, I can't go without it. I'm gonna make this to have on hand for my Ethiopian meals, it also uses a lot of ginger and onion, this would work perfectly on top of a nice Kik Alicha.
Chilli oil goes on anything!! What Ethiopian foods are you cooking? Any recommendations apart from kik alicha to cook? There are no Ethiopian, let alone African restaurants where I am and I want to surprise my family with some dishes on a big injera
I absolutely love ginger scallion oil. My partner's mom makes a good白切雞(baak cit gai / cantonese "white cut chicken") that tastes so great with ginger scallion oil. There was this麻辣(mala / hot and numbing spice) marinated duck that I had in HK that had a really good flavor and I have been wanting to recreate so I could combine it with a ginger scallion oil, as I think those flavors would work so well together.
Wow! I've never actually watched your long form content but I think I actually like it more than your short form videos. I do have one question. What kind of oil do you prefer to use in this recipe? What kinds of oil do you think would work best?
What kind of oil do you usually use for stuff like this? You just say “oil” in the video, and I use olive oil for most my cooking but I know it doesn’t heat as well as what you might need for this.
Looks delicious! But honestly, just wanna say that you have a beautiful kitchen man. It's so obviously well used, loved, and cared for. I love a good kitchen, and the cooks that care for them :)
I'm with you on this. I have to cook in a tiny kitchen (only fits one person at a time) and every time I watch his productions I just want to live in that kitchen.
When your smartwatch started talking unprompted and you looked at the camera, I swear I heard that song 'I always feel like somebody's watching me' play😂😂😂
😂😂😂 awesome ad! Since many have asked about which oil to use, I am more preoccupied with HOW DO I GET SUCH A SMOOTH PROCESSOR on the black market through NordVPN?! 😂which model and brand, please? 🔥love your vegan content!
@@RescueNW Turned out well. I added two sliced , dried, medium sized habaneros to the oil whilst it was hot and left them in the liquid. I like my food spicy and this was just right for me. It’s a judgment call based on your spicy preference. What is uncontrollable is the amount of heat in the peppers you use. Grocery store varieties generally more mild than from my garden. I prepared the same volume of oil as Jon. Give it a try. If not spicy enough for you, reheating the oil a little and adding more peppers should not be a problem
Mr. Kung: I love watching your episodes. I've learned so much that I never knew before and am very grateful. I was hoping, if you have a moment, to get your advice/opinion on a food sensitivity scenario: My SO cannot have ginger (borderline allergy reaction), but I've heard that galangal is a good substitute. I currently have galangal powder that I plan on using in some soups, could I use that in this recipe? Or would the oil burn the powder? I was thinking maybe using it during the salting process of the scallions. I also have the ability to get dried, sliced galangal from my local store (no fresh galangal locally) that I was thinking I could maybe rehydrate. Thoughts?
Well hopefully he can provide an opinion, but I will say if you are absolutely certain that your SO isn't also allergic to galangal root then you could probably substitute that. They are fairly similar. Galangal root is a bit less spicy and sweeter but it's a very similar flavor. In fact I believe it's in the ginger family which is why I would say make absolute certain first. But if it's okay, I wouldn't use the powder. I would maybe try to rehydrate the dried roots. You could also probably order fresh roots online if that's not too cumbersome or pricy.
I guess in food theory the closest Western equivalents would be a fresh pesto or sofritto: aromatics transported by oil. Either way ginger spring-onion and coriander with soy sauce is perfect for fish, lobster and other fresh dishes.
Have loved your content for a while now and I just recently found out you are a fellow detroiter! Would love a video on your exploration with spices. Sincerely, A Spice Noob. (Love the oil btw)
A few weeks, depending how well you keep it “clean”. Oils (and salts) act as preservative. *personally, I only do small batches. What he did was more for a big family who use it in every meal
Pre-prdered! I've been sold on your content since I made the Chinese master stock. I think it makes the best onions in addition to the chicken. I found myself trying to stuff 2 or 3 onions in under the whole chicken. Lol.
Thanks for this! Love ginger scallion noodles - just one question… would you have any other suggestions for healthier neutral oils instead of veg or canola? Would peanut oil work? I’m just trying to limit consumption of inflammatory oils without lessening my enjoyment of food!!
Edit: Well, THIS stuff is amazing! Thank you for the video! I did it with fresh ingredients and added a pinch of sugar and MSG. Would this work to be done with frozen scallions and ginger?
A completely ignorant question, but would this work to make ginger scallion pork? One of my favorite hole in the wall Chinese places makes this dish and I think I want to try making it myself.
You didn't do the comparison between the chopped and processed scallions. Unless there's no difference? 😂 I always spam these with hainanese chicken rice.
This looks great jon… wondering to what extent I can use it with some linguine or thick spaghetti, tossed in with the noodles and some pasta water and then topped with an egg, sesame seeds, fresh herbs and maybe a bit of a blanched vegetable or slaw on side… planning on doing it tomorrow! Thanks for the recipe
@@jonkung HAHAHAHHAHAHAA yes go all out with the joke, but when you said it i thought i imagined it because it's generally the dialog i have in my head when hearing other youtubers talk about their vpn sponsorship 🤣
This seems like a nice change of flavour profile from the sauce my area normally has in restaurants (just bird eye chili with garlic mixed with soy sauce), might make it for my grandma and try it out when i'm done with the semester! That egg yolk break with the noodles at the end was so nice.
Great recipe, I was wondering, how quickly does this go bad for you? Mine was at room temp for 3 days now and I see a lot of bubble development, is that normal? I thought since this is almost exclusively oil, it wouldn’t go bad for a long long while
Why not just add the ginger scallion mixture to the hot oil in the pan after you have taken it off the heat? Would it not cool as fast? Perhaps cook the scallion a little too much?
You run the risk of burning it which ruins the oil. Doing it this way guarantees the perfect timing that rapidly cools the oil so it doesn’t burn the scallions but still cooks the scallions just enough to make them safe to store
It depends on the recipe. My video and my book recipes aren’t exactly the same because I like to keep things a little special for people who took the time to buy the book. I also try to keep videos more accessible so I use less ingredients here. And it’s Chinese dark soy sauce. Maggi sauce works well too b
Is there a problem with giving at least an estimate of ingredient amounts? What's the Cooking wine for? When is it used? I want to make a very small amount since I am not feeding a small village. Wasted of time.
What wasted your time if i may ask? An estimate wouldnt help in this situation because you might like a different ratio of ingredients, or you might be making such a small amount you would need a specific ratio of ingredients. The cooking wine is used like wines when you cook. More often than not you cook it off at high heats but it leaves some flavor/aroma behind. Its also not really a matter of feeding a small village, its just making sure you have it on hand and dont have to make more often. Cooking for things like this and chili oil works best off of feel, and this channel usually cooks based off feeling. You might want to just google blogpost recipes instead of use youtube for recipes in the future because most channels that make pretty good oil/sauces like this do not use measurements, just ingredients, and a knowledge of how they like their food.
For the first time last week, I tried hot chili oil from a nearby Chinese spot after watching your videos. I didn't understand the concept of chili oil beforehand, but now that I've had it with a meal... I get it. It adds depth and a layer of flavor to meals that, at this point, I can't go without it. I'm gonna make this to have on hand for my Ethiopian meals, it also uses a lot of ginger and onion, this would work perfectly on top of a nice Kik Alicha.
Chilli oil goes on anything!! What Ethiopian foods are you cooking? Any recommendations apart from kik alicha to cook? There are no Ethiopian, let alone African restaurants where I am and I want to surprise my family with some dishes on a big injera
For some people, sort of like the love for Siracha.
I absolutely love ginger scallion oil. My partner's mom makes a good白切雞(baak cit gai / cantonese "white cut chicken") that tastes so great with ginger scallion oil.
There was this麻辣(mala / hot and numbing spice) marinated duck that I had in HK that had a really good flavor and I have been wanting to recreate so I could combine it with a ginger scallion oil, as I think those flavors would work so well together.
Wow! I've never actually watched your long form content but I think I actually like it more than your short form videos.
I do have one question. What kind of oil do you prefer to use in this recipe? What kinds of oil do you think would work best?
Neutral oils with higher smoke points like peanut, vegetable, soy, or avocado!
Thank you so much!!
What kind of oil do you usually use for stuff like this? You just say “oil” in the video, and I use olive oil for most my cooking but I know it doesn’t heat as well as what you might need for this.
Neutral oils with higher smoke points like peanut, vegetable, soy, or avocado!
Thank you so much!!
Looks delicious! But honestly, just wanna say that you have a beautiful kitchen man. It's so obviously well used, loved, and cared for. I love a good kitchen, and the cooks that care for them :)
I'm with you on this. I have to cook in a tiny kitchen (only fits one person at a time) and every time I watch his productions I just want to live in that kitchen.
What gets me about ginger scallion oil is the scallions never seem to burn. It always looks fresh and delicious.
Just preordered the cookbook! Thanks for the delicious recipes!
Thank you so much for supporting!!
Your grandma and her grandma wouldnt be using that food processor emulsifying the ingredients. Show some respect to your elders. Get it right dude.
When your smartwatch started talking unprompted and you looked at the camera, I swear I heard that song 'I always feel like somebody's watching me' play😂😂😂
😂😂😂 awesome ad!
Since many have asked about which oil to use, I am more preoccupied with HOW DO I GET SUCH A SMOOTH PROCESSOR on the black market through NordVPN?! 😂which model and brand, please? 🔥love your vegan content!
I do not cook my eggs any other way than with ginger and scallion oil ❤
Simple recipe. Enticing but I am tempted to add a dried habanero for just a little zing. Thanks Jon.
Omg do that and report back because that sounds brilliant.
That sounds AMAZING, and I don’t tolerate spice well. I’d scale down to a super-finely-diced jalapeño.
@@jonkung Will do so. Habanero are in the dehydrator right now. Cheers.
@@JDH3666 Would you kindly share the results? I am really curious how this turned out.
@@RescueNW Turned out well. I added two sliced , dried, medium sized habaneros to the oil whilst it was hot and left them in the liquid. I like my food spicy and this was just right for me. It’s a judgment call based on your spicy preference. What is uncontrollable is the amount of heat in the peppers you use. Grocery store varieties generally more mild than from my garden. I prepared the same volume of oil as Jon. Give it a try. If not spicy enough for you, reheating the oil a little and adding more peppers should not be a problem
Mr. Kung: I love watching your episodes. I've learned so much that I never knew before and am very grateful. I was hoping, if you have a moment, to get your advice/opinion on a food sensitivity scenario: My SO cannot have ginger (borderline allergy reaction), but I've heard that galangal is a good substitute. I currently have galangal powder that I plan on using in some soups, could I use that in this recipe? Or would the oil burn the powder? I was thinking maybe using it during the salting process of the scallions. I also have the ability to get dried, sliced galangal from my local store (no fresh galangal locally) that I was thinking I could maybe rehydrate. Thoughts?
Well hopefully he can provide an opinion, but I will say if you are absolutely certain that your SO isn't also allergic to galangal root then you could probably substitute that. They are fairly similar. Galangal root is a bit less spicy and sweeter but it's a very similar flavor. In fact I believe it's in the ginger family which is why I would say make absolute certain first. But if it's okay, I wouldn't use the powder. I would maybe try to rehydrate the dried roots. You could also probably order fresh roots online if that's not too cumbersome or pricy.
Those poor totoros are trapped! Free them!
I guess in food theory the closest Western equivalents would be a fresh pesto or sofritto: aromatics transported by oil.
Either way ginger spring-onion and coriander with soy sauce is perfect for fish, lobster and other fresh dishes.
Just get off your shirts. Your channel will be exploding of views 😀
👍
Thankyou for being such an amazing content creator, I love your recipes and I'm making this oil right now as we speak!
What kind of oil would be the best to use with this and which the most common?
Neutral oils with higher smoke points like peanut, vegetable, soy, or avocado!
@@jonkung thank you very much
LOL The watch LOL. I bet it's pretty fucking good. Will make some tomorrow cos here in Scotlandland it be late...
Have loved your content for a while now and I just recently found out you are a fellow detroiter! Would love a video on your exploration with spices. Sincerely, A Spice Noob.
(Love the oil btw)
Questions, What's the shelf life for the oil. I would love to make it, but I'm not sure if I would be able to use it in a timely manor.
A few weeks, depending how well you keep it “clean”. Oils (and salts) act as preservative. *personally, I only do small batches. What he did was more for a big family who use it in every meal
Love this! I put ginger scallion oil on steamed fish and it's sooo good!
You really are like the Bob Ross of food, thank you for your content
No! Don’t put the scallions in the food processor!
Agreed!!!
One of the best of many and I mean MANY NordVPN skits I've ever heard...
My dog always gets crazy when I blitz something! Yours is so well behaved!
Pre-prdered! I've been sold on your content since I made the Chinese master stock. I think it makes the best onions in addition to the chicken. I found myself trying to stuff 2 or 3 onions in under the whole chicken. Lol.
Thank you so much! Master stock onions are elite!!!
Thanks for this! Love ginger scallion noodles - just one question… would you have any other suggestions for healthier neutral oils instead of veg or canola? Would peanut oil work? I’m just trying to limit consumption of inflammatory oils without lessening my enjoyment of food!!
Peanut is best
@@jonkung 🙏🏽❤️ thank you!
What are the measurements or amounts of each ingredient, please?
You look so smug in your thumbnail and deservedly so. What a great sauce when done in the right ratio
I tried to sign up on your cookbook page for Penguin Random House and I got a 403 error.
From the way you cut scallions, i can tell you are not an experienced cook.
I bought a blender just for the ginger part of this video and i dont regret it tastes great
perfect timing: i got a shit ton of scallions from the farmer’s market a few days ago and they’re starting to wilt, needed to use them all up somehow!
update: i made it and put it on my stir fry and this shit is so addictive good GOD. like i’m about to put this on everything for the next month
Do you refrigerate it, or just put it in the cupboard?
greatnjob love it, thanks
Edit:
Well, THIS stuff is amazing!
Thank you for the video!
I did it with fresh ingredients and added a pinch of sugar and MSG.
Would this work to be done with frozen scallions and ginger?
I haven’t tried it with anything but fresh
Love this. Book ordered. Love the pearls.
Thank you!!
missing chicken bouillon and some sesame oil.
That fake ad in the middle was SO funny
Which oil did you use tho ? or can be used other than olive oil ?
Olive oil is too strong. Go with a mild oil with a high smoke point like peanut.
A completely ignorant question, but would this work to make ginger scallion pork? One of my favorite hole in the wall Chinese places makes this dish and I think I want to try making it myself.
That’s just a stir fry with ginger and scallions in it. You could maybe use this as a shortcut but I’m not sure it would work. Try it tho
@@jonkung do you recommend a specific cut of pork?
Pork loin cut into strips! Or get a Chinese butcher to do it for you for stir frys
.....ad msg 😂
🤔
❤good jobs. From Boise Idaho usa
8:22 i bet it's good
it was not just 3 ingredients
Did he say what kind of oil he used?
I, too, like to use a VPN when I peruse my local, 100 km Bla- 😭😭😭😭
You didn't do the comparison between the chopped and processed scallions. Unless there's no difference? 😂 I always spam these with hainanese chicken rice.
Always fantastic information and videos. Greetings from Washington DC.
I feel like I want to put a head of garlic and the habanero. That was suggested earlier. And make a mix of ginger scallion oil and Chile oil
Wait how is this 3 ingredients?
This looks great jon… wondering to what extent I can use it with some linguine or thick spaghetti, tossed in with the noodles and some pasta water and then topped with an egg, sesame seeds, fresh herbs and maybe a bit of a blanched vegetable or slaw on side… planning on doing it tomorrow! Thanks for the recipe
You can absolute do this!!
Sounds delicious.
Thank you for the recipe. Just came across on RUclips!!!!
that vpn dark web joke is so funny because it's probably what a lot of users use it for lol
It had to be a good joke because they’re probably never going to sponsor me after that. 😆
@@jonkung HAHAHAHHAHAHAA yes go all out with the joke, but when you said it i thought i imagined it because it's generally the dialog i have in my head when hearing other youtubers talk about their vpn sponsorship 🤣
How long does this last? Do I need to worry about it going bad
Also do I store it in the fridge or outside. Thx
Stored in the fridge up to a month.
@@jonkung thx
@@jonkung What I'm hearing is, "use it on EVERYTHING" :)
Pasta carbonara
Presto is just European appropriated Ginger scallion oil
I would put that sauce over my mei fun noodles😊
SO good
What kind of oil do you recommend? Any neutral oil?
Can you add chili to it? I like a bit off spicy in my noodles 😌
That looks awesome, thanks for the techniques and thanks for the scallion experiment with commentary
How long will this last, jarred and fridged?
A month or more
This seems like a nice change of flavour profile from the sauce my area normally has in restaurants (just bird eye chili with garlic mixed with soy sauce), might make it for my grandma and try it out when i'm done with the semester! That egg yolk break with the noodles at the end was so nice.
Dude, that was a great joke!
Excuse me, stupid european question. 350 degrees farhenheit?
@@jurrezwart6112
About 177 Celsius
This looks great :) Just wondering though, what kinds of noodles do you use please ?
Shanghai style fresh noodles. You find them refrigerated in the chinese or maybe even the Korean grocery store.
@@jonkung thank you for the reply ^^
lol 10 out of 10
Your new cook book, can I pre order in the UK?
👍🙏🙏 Florida USA 😊
Just pre-ordered a signed copy of the book. Can't wait to cook through it
Great recipe, I was wondering, how quickly does this go bad for you? Mine was at room temp for 3 days now and I see a lot of bubble development, is that normal? I thought since this is almost exclusively oil, it wouldn’t go bad for a long long while
Always store in the fridge. Anytime you mix water and oil you run the risk of spoilage at room temp.
love this stuff with poached chicken
Ginger scallion oil is the best! I love it with just rice!
Thank you for sharing this! I made it today and it’s so good!!!
I am going try this on some stir fry. Thank you for the recipe.
Why not just add the ginger scallion mixture to the hot oil in the pan after you have taken it off the heat? Would it not cool as fast? Perhaps cook the scallion a little too much?
You run the risk of burning it which ruins the oil. Doing it this way guarantees the perfect timing that rapidly cools the oil so it doesn’t burn the scallions but still cooks the scallions just enough to make them safe to store
I just ordered your book. What did you pour on the noodles and the egg? The liquids looked different.
A couple drops of dark soy sauce
@@jonkung Thank you! It looked a bit thick. Was it Chinese or Japanese shoyu sauce?
I forgot to ask you, you omitted sesame oil? Some recipes include sesame oil.
It depends on the recipe. My video and my book recipes aren’t exactly the same because I like to keep things a little special for people who took the time to buy the book. I also try to keep videos more accessible so I use less ingredients here. And it’s Chinese dark soy sauce. Maggi sauce works well too b
I feel like an idiot because I wasn't salting/msg-ing my oil and🥲 now it all makes sense cuz 🤯
omg another man wearing pearls
Yeah, beefy sexy, huh? Jon pulls those to the grinder…!
Very useful information. 👍🏻
What sort of oil should I use
How long does it last?
can this also work with ginger powder
Texture is also a part of the enjoyment of this and powder will also burn much much quicker so I don’t think it would be a good use for this recipe.
@@jonkung Based, thank you !
What kind of oil???
Peanut!
I am new to your channel. Great recipe! What brownish liquid did you put on the noodles?
I am thinking soy sauce.
Try light soy sauce or I prefer Tamari
Thanks!
Thank you!
what kind Oil should I use ?
Peanut
@@jonkung 👍🏽
Totoro is so cute.
Probably not the first time Jon has worn a pearl necklace
HEYO
@@jonkung more like MAYO
Here for it ❤
YUM!
Nice 😊😊😊😊😊
10/10
nice
not even a measurement on this. I'm not watching this when i google a recipe.
Consider tucking your finger tips in when cutting. It’s safer.
MSG? POISON?
Is there a problem with giving at least an estimate of ingredient amounts? What's the Cooking wine for? When is it used? I want to make a very small amount since I am not feeding a small village. Wasted of time.
What wasted your time if i may ask? An estimate wouldnt help in this situation because you might like a different ratio of ingredients, or you might be making such a small amount you would need a specific ratio of ingredients. The cooking wine is used like wines when you cook. More often than not you cook it off at high heats but it leaves some flavor/aroma behind. Its also not really a matter of feeding a small village, its just making sure you have it on hand and dont have to make more often. Cooking for things like this and chili oil works best off of feel, and this channel usually cooks based off feeling. You might want to just google blogpost recipes instead of use youtube for recipes in the future because most channels that make pretty good oil/sauces like this do not use measurements, just ingredients, and a knowledge of how they like their food.