Scallion Oil

Cong You (葱油)

High quality oil is infused with delicious scallion flavors and aroma making it the perfect addition to any fragrant spicy (香辣) dish.

Scallion Oil is a 'brightening oil' (明油), meaning it adds a bright touch of flavor and gloss to dishes making them more appetizing. Therefore, it's often used similar to sesame oil and added either in sauces or at the end of the cooking process. Usually the oil is not cooked or subjected to high heat so that the flavor of the oil is not weakened.

Scallion Oil is quite easy to prepare and takes little skill or culinary knowledge. Simply fry fragrant scallions to infuse the flavors into a high heat oil. The oil used is a matter of preference. In Sichuan, virgin rapeseed oil is often used; however, this can be difficult to source outside of China. Therefore, the next best alternative is Peanut Oil. My suggestion is to use a high-quality Peanut Oil since this is a finishing oil and only a small amount is used.

Only two ingredients are actually integral to making good Scallion Oil. These are obviously Scallion (葱) and Oil. Different types of Scallions, Green Onions, Chives, and Onions can be used to enhance the flavors. Optional aromatics and seasonings such as Ginger, Cilantro, Star Anise, and Bay Leaves all serve to emphasize the rich scallion flavors. Think of these ingredients more as suggestions and be willing to experiment and be creative. Using these as a guide, you can make a truly unique and delicious Scallion Oil.

While I don't often list Scallion Oil as an ingredient in my recipes, it is a welcome addition to nearly any dish. This is because Scallion Oil is extremely versatile. It can be used in noodle dishes such as Dan Dan Noodles (担担面), Ants on a Tree Vermicelli (蚂蚁上树), and Sichuan Cold Noodles (四川凉面). It can also be added to cold dishes such as Red Oil Chicken Bites (红油鸡块) and Fragrant Fried Green Chilies (虎皮酱青椒). Finally, it's a great addition to stir-fries with a fragrant spicy (香辣) flavor profile like Fragrant Spicy Crispy-Fried Chicken (香辣干煸鸡).

Ingredients

Scallions
500 grams Big Scallion (大葱; Chinese Leek)
200 grams of Small Scallion (小葱; Small, thin Green Onions)
100 grams of Fragrant Scallion (香葱; Regular Green Onions)

1 Red Onion
100 grams of Ginger
50 grams of Cilantro

Spices
6 Star Anise
6 Bay Leaves

2 liters of Peanut Oil

Directions

1.) Wash all of the Scallions (Big Scallion, Small Scallion, and Fragrant Scallion), thoroughly shake off all excess water, and chop them into roughly 2-inch-long pieces. Place them in a large bowl.

(The size and appearance of the cut pieces is not important, so this can be done quickly).

2.) Peel the Red Onion, cut it in half, and thinly slice each half. Place the Red Onion slices in the bowl with the Scallions.

3.) Use a metal spoon to scrape the skin off of the Ginger, cut the Ginger into slices, and place in the bowl with the Scallions.

4.) Place the Spices (Star Anise and Bay Leaves) in a small bowl separate from the Scallions.

5.) Fill a seasoned wok with a little over 2 liters of Peanut Oil and heat on medium until hot.

6.) Add the bowl of Spices and the bowl of Scallions. Fry, stirring occasionally, for about 8 minutes until all the onions have softened.

7.) Increase the heat to medium-high and fry everything for about 6 minutes while stirring occasionally until the water has completely evaporated and the onions have become yellowish.

8.) Continue to fry everything for another 3 minutes, now stirring constantly, until all the Scallions are crispy and golden.

9.) Cut off the heat and allow the Scallions to rest in the hot oil for about 1 minute.

10.) Place a metal sieve over a large pot and pour the Oil into it, straining out all of the onion debris. Use the back of metal spoon to press against the crispy fried Scallions to squeeze out any remaining super-aromatic oil.

11.) Allow the Scallion Oil to cool and store it in a jar for later use.

 

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