Ginger-Scallion Sauce

I'm not a fan of Hainanese chicken. Chicken skin that's any paler than a Jersey Shores cast member's gives me the heebie-jeebies.  My mom even browns the chicken in tinola (a Filipino boiled chicken soup) when she makes it for me. But what saves Hainanese chicken is that delicious ginger-scallion sauce, because I think I would eat my cats if you smeared some of that stuff on them.

What??? I kid, I kid!

This sauce is so good, I'll use my chopsticks to painstakingly scrape off every single pallid little goosebump off my chicken, just so I can drown each slice in ginger-scallion goodness.

So anyway, this sauce has now become immensely popular in the US, thanks to David Chang of Momofoku fame, whose Ginger-Scallion Noodles have become a signature dish at Noodle Bar, his more affordable restaurant.

Recently, I came across Francis Lam's adaptation of Chang's ginger-scallion sauce.  Lam's version heats the oil to sizzling and then pours it on the ginger and scallions, cooking the mixture and mellowing its bite. Liking the sound of sizzle, I decided to get going.

Basil Butter: Seize the Herb!

From Recycle for Greater Manchester

So, other than the usual "Lose weight, stop smoking, save money, etc." laundry list. what's your New Year's resolution? Me, I've resolved to stop wasting stuff in 2013.

Since I started blogging (and cooking!) regularly, I've been buying more vegetables, herbs, spices and other ingredients for  specific recipes.  And while the overall results are still better than takeout and restaurant dining in terms of health, quality and value, I'm guilty of allowing lots of beautiful produce to go to waste because I was too busy to cook.  Rather, I was too lazy to get creative with what I had on hand. And that's always made me feel incredibly guilty, because, well, my mama raised me right.