This recipe is a sweet and easy way to eat Ginger.
The Ginger is one of the most used medicinal plants in Asia, it will help you to fight those annoying stomach problems and flu. Also, it brings a great taste in the food.
Since I have consciousness my mother usually eats this golden and sparkly thing (Candied Ginger) as an appetizer and whim. So as a gift to her, I tried to make it and it was a success, she loved it! :D
I hope you enjoy to make this Candied Ginger as I do.
Step 1: What You Need
- Ginger. 150 g or 2 large hands
It can be young roots or old ginger. I find mine in the chinese market.
- White sugar. 120 g or 1 cup.
If you add more you will have an excess of crystallized ginger syrup. Save the syrup, it can be used to cook other dishes.
- Water. 3 - 4 cup.
- Kitchen's knife or mandoline.
- Recipient for storage, like a jar.
- Small spoon.
- Medium size pot.
- Cutting board.
Step 2: Peel the Ginger
After some experience, the best way to peel a ginger is using a small spoon.
Make sure you don't leave any skin and have patience for me this is the tedious part.
Step 3: Slice the Ginger
You need to cut the ginger, use your knife or mandoline.
Whatever is your preference, cut it in the form you like.
If you use a knife make sure you put the hand you use to hold the ginger like a cat paw to avoid accidents.
Step 4: Boil the Ginger
Put the cutted ginger in a pot and add the water, turn on the heat.
Boil it until 25-30 minutes has passed.
After the time it's done, take out the ginger and wring out it with the strainer.
You can save the "Ginger Tea" in a bottle with the funnel. Use this tea to make some hot or cold beverage.
Repeat this step 1 or 2 times mores if you want to soft the spiciness in the ginger.
Step 5: Add the Sugar
After you wring out the ginger, put it again in the pot and add the sugar.
You canmoisture the sugar adding 1 Tbsp of water or "Ginger Tea" also with this you avoid burn it because of the heat.
Now take the heat to medium. If your kitchen has to much of it you need to be extra carefull so pay attention to the following step.
Step 6: Reduce the Moisture
After the sugar disolves, put the heat to minimum. This will take a while but it's where the magic take form!
The syrup will thick with time and it will begin to boil. Bubbles will appear so pay attention to avoid burn it, you can stir every 5 minutes.
When all the bubbles become tiny, it'll be a sign. We are almost done, so take a spoon and check out if the syrup it's "gone".
As you can see, there is no presence of the syrup at all. So turn off the heat.
Step 7: Let It Chill!
Take out the HOT candied ginger (Be carefull) and put in a glass bowl or a cooling rack. After some minutes you can see how it crystallizes (Is still hot).
Meanwhile with the spoon pull apart the gingers that cool together.
Step 8: Storage the Candied Ginger
After some hours (1 - 2 hours) take a bite. You can fell the sweetness and spiciness mixing together in your mouth!
If you feel it's cool enough, storage it.
Now you can eat it whenever you want or give it as a gift. Enjoy it!