Everyone has seen ginger root sitting on the grocery store shelves, but not many of us know what to do with it. Why not explore this ingredient with two different recipes: one sweet and one savory?
Crystallized or candied ginger is spicy and sweet at the same time. Add this sweet confection to cookies, cakes, ice cream, or eat it on its own. Chewing on this treat can help soothe an upset stomach. So how do you make it? You will need:
- A tender and firm (not spongy) ginger root.
- 1 and ½ cups of water
- 1 and ½ cups of sugar, plus some for coating
- 1 cup of peeled and sliced ginger.
Peel the ginger and cut it into thin strips, about 1/8-inch thick. In a small saucepan, combine the water and the sugar then bring to a boil. Once boiling, add the ginger and reduce the heat. Let the mixture simmer for 20 minutes. With a slotted spoon, carefully put the ginger onto a wire rack and let stand until dry. Roll the ginger into coating sugar. The ginger can be eaten right away. Store in an airtight container for up to three months.
Dakgangjeong (Sweet Crispy Chicken)
Dakgangjeong is a deep-fried crispy chicken dish that is glazed in a sweet, spicy, sticky sauce. While it is traditionally made from a whole chicken, it has recently become a craze in Korea to make it with boneless chicken pieces. To make it you will need:
- 1 pound of boneless, skinless chicken thigh or breast
- ½ cup of milk
- ¼ teaspoon of salt
- A pinch of pepper
- ½ teaspoon of minced ginger
- ½ teaspoon of minced garlic
- 1/3 cups of potato or corn starch
- Oil for deep frying
For the Sauce:
- 1 tablespoon of soy sauce
- 3 tablespoons of rice wine
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of Korean red chili pepper paste
- 3 tablespoons of honey
- 2 teaspoons of sesame oil
- 2 tablespoons of brown sugar
- 1 teaspoon of minced garlic
- 1 teaspoons grated ginger
- Pinch of pepper
- 1 to 2 tablespoons of chopped peanuts or almonds for garnish
In the refrigerator, soak the pieces of chicken in the milk for at least two hours to tenderize. After they are finished soaking, take out and drain, remove any visible pieces of fat and cut the chicken into bite sized pieces. Mix the salt, pepper, garlic and ginger with the chicken and let stand for 20 to 30 minutes. In a pan, add in the sauce ingredients and stir. Bring the mixture to a boil. When it starts to bubble, reduce the heat to medium low and bring to a simmer until it thickens slightly, about three to four minutes. Then turn off the heat. Coat the chicken in the starch of your choice and mix until coated evenly. Add about 1 inch of oil to a heavy bottom pan and heat to 350 degrees Fahrenheit. Carefully drop the chicken into the hot oil and fry in two batches so they aren’t overcrowded. Cook until light golden brown then remove and rest them on a wire rack or on a paper towel-lined plate. Reheat the oil to 350 and fry again for about 30 to 40 seconds. Heat the sauce over medium- low heat and add the chicken. Stir well until evenly coated. Serve over rice and garnish with chopped peanuts for an extra crunch.
Exploring Ginger at Lotte Plaza Market
Lotte Plaza Market is your one stop shop for all of your Asian groceries. With more than 10 locations in Maryland and Virginia, this growing market is always expanding and opening new markets to better serve our customers. Opened since 1976, our goal has always been to provide the best customer service and groceries to our customers. For answers to all of your questions, email us at LottePlaza.com.