Ideas to use up a very large bunch of Chinese Chives (green)

[Saregama]

Chives should work in place of scallions in ginger scallion oil / condiment.

I cook them a bit when I’m expecting to store it for longer (and letting some of them char adds another note of flavor).

They keep for a long time this way in the back of my fridge (I keep the solids submerged in oil).

Pernil!

Sure! I model it after what the version that the dim sum place I first ate it at tastes like. Ginger Scallion Oil / Sauce / Condiment / Sorcery: Mince lots of scallion (at least 1 bunch, but 2 is better) and more ginger — I toss them in the mini FP. Cook on a low heat with a pinch or two of salt in plenty of neutral oil - you don’t want it to brown, but you want the raw edge off the ginger and the water exuded to evaporate. If you don’t plan to store it, you can skip cooking and just scald …