Samsui Ginger Sauce
I really love the samsui ginger sauce that is served at The Soup Restaurant. It tastes so good on its own, that I personally think it can outshine the chicken to become the star in the dish samsui chicken. I’m so glad that the sauce now available at supermarkets, and if you are lucky, you can buy 2 bottles for the price of 1 during promotion. This is my attempt to recreate the famous ginger sauce at home – it’s great when there is no promo, or when I just want to spend more time playing in the kitchen.
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My family thinks my version is similar and delicious. This samsui ginger sauce is a versatile sauce. It not only goes well with cooked steamed chicken, I have also tried brushing it on raw food (such as chicken thighs) and steam with D.O.M liquor with great results. I also frequently add it to my salads for that extra oomph.
In case you are wondering, this samsui ginger sauce has a chunkier texture and a richer taste than the ginger sauce for Hainanese chicken rice, which has a more watery consistency.
Samsui Ginger Sauce Recipe
Cut the ingredients to uniform small chunks to ensure even blending.
Ingredients:
- 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
Directions:
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.