Functional Profile
Fresh ginger root contributes pungent, citrusy aroma that changes quickly with heat.
Handling
Peel only as needed; smash for stock, grate finely for sauce, and avoid browning when a fresh aroma is wanted.
Culinary Use
Use in the poaching liquid, aromatic rice, and hot-oil ginger sauce.
Referenced by
- Beef Rendang — retrospective whole-Recipe report
- Home-Style Chicken Curry with Coconut Milk, Potatoes & Peas — retrospective whole-Recipe report
- Mint Chutney — retrospective whole-Recipe report
- Tomato & Onion Curry Chutney — retrospective whole-Recipe report
- Asian Ginger Chicken Noodle Soup
- Beef Rendang
- Fried Master Stock Chicken
- Home-Style Chicken Curry with Coconut Milk, Potatoes & Peas
- Lao-Influenced Herbaceous Chicken Noodle Soup with Red & Green Jeow
- Mint Chutney
- Monkey Gland Chicken
- Reverse-Seared Fillet with Hibachi Cabbage, Steakhouse Fries & Gochujang Sauce
- Singapore Chicken Rice (Hainanese)
- Soy Garlic Sesame Gochujang Hibachi Chicken Tacos
- Spicy Korean Fried Chicken (Yangnyeom Dak)
- Tomato Bredie — Lamb Neck, Toasted Coriander, Ginger & Red Wine Vinegar
- Tomato & Onion Curry Chutney