I’m sorry. This is a teaser. I promised a post about the most delicious orange chicken you’ve ever had and I’m giving you a post about ginger. But, I felt like what Ben the Chef taught me was worth it’s own blog post. Full on orange chicken is coming tomorrow. Pinky promise.
I’m gonna back track and say that I was sent to the market with a list. Whole ginger was on the list and it was the first time I had ever purchased it. I always use ginger from the jar. I’m a stickler when it comes to fresh garlic, but I was just a little intimidated about those big knobby fingers in the produce aisle.
The first thing I was taught is that you should not use a microplane. It shreds the ginger and you end up with a hairy mess. What you should do is peel it. With a vegetable peeler? No. A spoon. That’s a pro-tip right there. Peeling ginger with a spoon is the fastest and easiest way. The fibers will run length-wise through the stem, so cut it against the grain (so it looks like small circles). Then, you’ll want to make vertical slices, then turn the other way to create a mince. We added the minced ginger to the orange chicken sauce for a perfectly infused ginger flavor without any fiber-y strings.