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Samsui Ginger Sauce

Samsui Ginger Sauce Recipe

Cut the ingredients to uniform small chunks to ensure even blending.


  • 50 grams peeled ginger for best results, use young ginger
  • 4 peeled shallots
  • 3 peeled garlic cloves
  • 3 tbsp good-quality sesame oil
  • 1 tbsp home-made chicken oil* (or substitute with peanut oil)
  • 1 tbsp very rich chicken stock (steaming liquid)
  • 1 tsp chicken seasoning powder optional; to taste
  • 2 tsp sugar to taste
  • 1/4 tsp salt


In a food processor, blend everything to a smooth paste but take care not to over-blend the ginger. Add more sugar if the ginger sauce tastes sharp. Season to taste with salt or chicken powder if needed. Keeps for about a week in the fridge.

Noob Cook Tip

Which ginger to use? You may use either young ginger (recommended) which is milder and lighter in colour, or old ginger which is spicier (hence need a bit more sugar to balance the sharpness) and makes a more yellowish sauce. You can also use a a mixture of both, according to preference and availability.

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6 comments on “Samsui Ginger Sauce”

  1. It would be great to serve with some Chinese dumplings too :-))

  2. The recipe is good and I hope it won’t be very strong. Thanks to share

  3. I already make the sauce today with a different recipe, but its has bitter aftertaste. How to get rid the bitterness?

    • You probably leave the ginger out too long. Make sure the ginger is fresh, and cut just before you use them.

  4. Hi, what do you use for the “very rich chicken stock”? Can I use reduced sodium chicken stock?

    • that’s the juices from steaming the chicken. Yes, you can use reduced sodium chicken stock; can always season to taste later.

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