Ginger

Peel and cut

1. 1

   Snap off a piece the size you need.

2. 2

   Scrape off the thin skin with the edge of a teaspoon, getting around the knobs.

3. 3

   Slice across the fibres into coins, then stack and cut into julienne or mince.

4. 4

   Or grate on a fine rasp; the fibres stay behind on the grater.

Tips

• Freeze peeled ginger; it grates easily from frozen.

Knife cuts that suit it

• Julienne3 × 3 × 50 mm (fine julienne: 1.5 × 1.5 × 50 mm)

• Minceunder 2 mm

Use it in

• Ginger-scallion sauce
• Chicken and ginger congee (jook)
• Ginger-garlic paste