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.