In Sydney, when we ordered chicken rice it usually served with condiment made from chopped spring onion. I did not know what it called actually so named it Spring Onion Condiment. I was looking for the recipe online but no luck at all. After a few near success attempts I got the taste of the condiment from the shop at last.
This condiment is also great with both Chinese and Japanese style noodles too. As usual, all ingredients used in the experiment is based on my estimation.
100gm Spring Onion, chopped finely
3 cloves Garlic, sliced
1 cm Ginger, grated
2 tbsp Cooking Oil
1/2 tsp Sesame Oil
Pinch of Dashi Powder or Chicken Stock Powder
Pinch of Salt
- Heat cooking oil in a sauce pan, fry garlic until golden brown and discard garlic.
- Add ginger into the same oil, fry until aromatic then pour everything into the bowl contains chopped spring onion.
- Add sesame oil, dashi powder and salt into the bowl. Mix well.
- Transfer the spring onion into a ramekin then top with fried garlic and ginger if desired.
- The oil must be really hot to cook the spring onion off the stove.