Green garlic ginger relish

Preparation info
  • Makes

    250 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This relish is mandatory with white-cooked chicken (of Hainanese origin) and the boiled meats of Chinese cooking. I serve it with steamed chicken and snowpea leaves. It is best eaten as soon as it is made to savour its piquancy and freshness.


  • 3 heads green garlic, peeled and sliced
  • 75 g ginger, chopped
  • 12 <


Blend garlic, ginger, green onions and coriander to a rough paste in a food processor. With the motor running, slowly add oil and soy sauce to make a smooth paste — blend until relish just comes together. Refrigerate in a sealed jar for up to 3 days.