Ginger-Garlic Condiment for Chinese-style Poached Chicken

Hainanese Chicken Rice and Soy-Poached Chicken are two of my favorite chicken dishes on earth. I love these dishes, and I love the dipping sauce that Happy Bakery & Deli on Ocean Ave. serves with all their chicken plate lunches. It's onion-y and gingery and totally addictive. This recipe, from a Hawaiian cookbook, is the closest I've gotten.

1/3 c finely minced ginger

1 clove garlic, finely minced

1/3 cup minced green onion

1 T Hawaiian salt

1/2 cup corn or canola oil

Process ginger and garlic in a food processor till slightly coarse, then add green onions and process till finely minced. Place in a small heat-proof serving bowl and add salt. 

Heat oil till a sliver of onion sizzles when dropped in, then pour over ginger mixture. Stir to combine and serve as a condiment with poached chicken. 

This is also good tossed with noodles: Heat oil in wok, add ginger, green onions and garli, stir and fry 30 seconds, add 1/2 cup chicken broth, 1.5 t salt and 1 t sesame oil. Toss with just-cooked wheat noodles. 

Gung hay fat choy!

This Lunar New Year I finally learned to be okay with making a dish or two rather than a banquet. Enjoyed dinner a great deal more. Also enjoyed these recipes from Kylie Kwong's Simple Chinese Cooking:

White Radish Salad, made with watermelon daikon from the CSA box. Gorgeous! A little salty, cut the recipe by 1/2 T next time. I sliced the green onions thinly rather than julienned them, for the sake of time. Delicious with the noodles, but also would be great on a banh mi!

Stir-Fried Hokkien Noodles with Prawns, Chilli and Bean Sprouts: I added a red bell pepper, thinly sliced, with the onions. Didn't use the chile but put sambal olek on the table to add as we pleased. I also minced the ginger and garlic, and added them a minute after the onions and peppers, then proceeded with the recipe 30 seconds later.