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Ginger scallion infused soy sauce

  • 30 g Neutral Oil
  • Aromatics
    • 20 g Ginger Root, peeled and sliced
    • 50 g Shallots, roughly chopped
    • 50 g Scallions, roughly chopped
    • 10 g Fresh Cilantro Leaves & Stems, roughly chopped
  • 200 g Water
  • 200 g Soy Sauce
  • 1/2 T Chicken or Vegetable Bouillon
  • 1 t White Peppercorn, whole
  • 1/2 t MSG (optional)

Yields about 500 g

  1. Temper aromatics. Heat oil in saucepan over medium-high heat until shimmering, and reduce heat to medium. Stirring continuously, add aromatics, and cook 60 seconds until fragrant.
  2. Boil. Add water, bring to low boil, and cook 5 minutes. Add soy sauce and flavorings, and cook 60 seconds more.
  3. Strain solids from soy sauce.

  1. Sin, Lucas. "Lucas Sin's Fried Egg Over Rice | A Basic Chinese Dish." YouTube: Goldenthread. 21 April 2023. ↩