Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Scallion Oil
Savory and fragrant, mildly oniony, silky rather than sharp.
Lens analyzedScallion oil is oil infused with the flavor of gently cooked green onions, used as a finishing drizzle over rice, noodles, or steamed chicken in Cantonese and other Chinese cooking. Cooking the scallions low and slow in oil mellows their sharpness into a fragrant, savory oil.
Where it comes from
Scallion oil is a staple of Cantonese cooking, most famously poured over Hainanese-style chicken rice and simple noodle dishes as the main seasoning. Its simplicity, just scallions and hot oil, is exactly why it stayed a home technique rather than becoming a bottled product.
Buying it
If buying it ready-made, look for a jar with visible scallion pieces still suspended in the oil rather than a clear, flavorless oil.
Storing it
Store a sealed jar in the pantry away from heat; because it's mostly oil, it holds up fine outside the fridge for a while, though the flavor is best in the first few weeks.
Keeps about 7 days in the fridge.
Recipes that use scallion oil
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