Chinese Holy Trinity Oil – Scallion Ginger & Garlic

von Kimberly | Aug. 27, 2024 | 60 TO 120 MINUTES, ASIAN, CHINESE, MICHELIN, OILS, SPICY, UMAMI, VEGAN

Chinese Holy Trinity Oil (Scallion, Ginger & Garlic)

August 27, 2024 by Kimberly

Elevate your dishes with a burst of bold flavors from this aromatic oil, infused with the warm, comforting essence of scallion, ginger, and garlic – perfect for any dish craving a flavor boost.

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TOTAL TIME

75 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Ready to level up your cooking game? This aromatic infused oil brings together the bold and comforting flavors of scallion, ginger, and garlic in one versatile powerhouse. It’s like having a secret weapon in your kitchen, instantly adding a rich, savory depth to any dish. Whether you’re stirring it into a stir-fry, drizzling it over noodles, or using it as a base for soups, this oil is your go-to for making every meal a little more special.

This versatile kitchen oil shines brightest when used as a finishing touch on your favorite dishes. Drizzle it over freshly steamed rice, toss it with stir-fried veggies, or mix it into your dipping sauces for an extra punch of flavor. It’s also fantastic as a marinade base or brushed onto grilled meats for a savory, aromatic crust. The possibilities are endless—this oil is perfect for any dish that could use a little warmth and depth. Try it with this Chicken Katsudon and massage 1-2 tbsp into the napa cabbage. It’s heavenly.

To keep this flavorful cooking oil at its best, store it in a clean, airtight container in a cool, dark place. It’ll stay fresh and aromatic for up to 1-2 weeks, so you can reach for it whenever your dishes need a quick and easy flavor boost.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

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Kimberly

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Chinese Holy Trinity Oil – Scallion Ginger & Garlic

Author: Kimberly
Total Time: 75 min
Yield: 250 ml / 1 cup

Print Recipe

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine sieves
sealable container (oil bottle)
ice cubes
coffee filter

Ingredients

Units Scale

5 garlic cloves
20 grams ginger
1 scallion
250 milliliters rapeseed oil

Instructions

Cut the ginger and scallion into coarse pieces and peel the garlic clove. Put all pieces into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces left.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 103°C (217°F), and maintain this temperature for the next 40 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Prep Time: 5 min
Passive Time: 30 min
Cook Time: 40 min

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MORE PIECES OF HAPPINESS

Peel the mango and cut the flesh into large chunks. Put them into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no pieces of mango are longer visible.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.