Thai Ginger
Posted by admin | Filed under Thai Ingredient
Ginger, Thai called it “Khing”, is an erect plant with thickened, fleshy and aromatic rhizomes. Ground ginger doesn’t really taste very much like fresh ginger. Fresh ginger is available year-round with peak season March through September.
Ginger and chicken pair extremely well, making for a superb stir fry recipe that’s extra good-for-you. It also works well with seafood because its spicyness can get rid of fishy smell from seafood.
When purchasing ginger, look for a firm, smooth body and a nice tan color, without any darkening or wrinkled skin.
Storing fresh ginger:
- wrap the ginger in a paper towel and store it in a plastic bag in the vegetable crisper section of the refrigerator. If a portion becomes discolored, simply slice that part off. It should keep for several weeks.
- A more long-term storage method is to peel, slice, and then store the ginger in a sealed glass jar filled with rice wine or dry sherry in the refrigerator. It will last for up to a year.
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