Sesame Scallion Sauce
By Connor Forbes
I had some chicken in my fridge that I had been brining in salt water for a couple of days. Brining is a simple trick to add a ton of juiciness to your end result chicken. To brine simply combine 2 tablespoons of salt to about 4 cups of water. Then submerge your chicken in it for at least two hours. Though you can leave it to brine for a few days.
I was keeping it simple, so I just went with a brine with no other marinade. And when I cooked it, I used sesame oil for my fat, and salt and pepper for my seasoning. I have been making chicken this way (though usually with vegetable oil) for my Caesar salads and have quickly become a fan of its simplicity. It is one of those keep it simple for big flavor recipes. Brine, salt, and pepper equals tasty chicken breast.
Because I wanted to add some flair, I wanted to make a sauce to spread over the chicken. You know, to kick it up a notch, as Emeril would say. I have a ton of green onions, also known as scallion, in the garden. So that seemed like a natural ingredient to use.
This recipe is great to add to any protein, whether chicken, pork, beef, or tofu. And is infinitely flexible with really any meal. Need a little extra something. Look no further than sesame scallion sauce. So let’s make some sauce!
- 1 cup diced scallions, greens and whites
- 1/3 cup of sesame oil
- 1 thai chili pepper or any other spicy variety
- 1 tsp salt
- 1 tsp soy sauce
- 1 tsp fish sauce
Heat the sesame oil on medium heat for 5 minutes. It should be very hot, but you may not see boiling. Be careful not to leave it on too long or the sesame oil will start to take on a burnt taste. While the sesame oil is heating, dice your scallions and place in a heat resistant bowl. Chop your chili pepper and add to bowl. Pour hot sesame oil over scallions. Add salt, soy sauce, and fish sauce and stir. Mixing well. And EAT!
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