Cantonese Ginger-Scallion Oil Sauce
Guangdong Province — the essential pairing for white-cut chicken (bai qie ji)
Jiang cong you: the simplest and most fundamental Cantonese finishing sauce. Minced ginger and sliced spring onion placed in a heatproof bowl, then doused with smoking-hot oil. The oil blooms the aromatics, creating an intensely fragrant condiment served with poached chicken, white-cut meats, seafood, and plain rice.