Ginger and spring onion oil (Geung chung yau)

1. Peel the ginger and chop it very finely or grate it finely.

2. Slice the spring onions very thinly, white and green parts together.

3. Put the ginger and spring onions in a heatproof bowl and mix with the salt and sugar.

4. Heat the oil in a small pan until smoking.

5. Carefully pour the hot oil over the ginger and spring onion – it will sizzle fiercely – and stir.

6. Leave to cool for 10 minutes and serve at room temperature.

Tip: The indispensable partner of Cantonese poached chicken (bak cit gai), but also great with rice, noodles or steamed fish. It keeps for 4-5 days in the fridge; let it come to room temperature before serving.