Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Ginger-scallion sauce is delicious on almost anything. Spoon it over rice, toss it with noodles, serve it alongside grilled, roasted, or poached meat, like <a href="https://www.chefsteps.com/recipes/hainanese-chicken-rice">Hainanese chicken rice</a>—it works with it all! The key to its preparation is sizzling the fresh ingredients and dried spices with smoking hot oil, which “blooms” their flavors, releasing oil-soluble flavors into the sauce.

Ginger-Scallion Sauce