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.