Check out the hands of ginger at your supermarket or farmers market: Look for smooth, paper-thin, golden, shiny skins and plump fingers, signs of ginger freshly harvested.
It’s time to enjoy this robust, flavorful rhizome from island farmers; as ginger ages, it becomes more fibrous, potent and shriveled.
Ginger is essential to Chinese cooking, used for its aroma, flavor and physiological effects. It’s considered a yang food because it stimulates such functions as blood circulation, perspiration and digestion; it can also prevent nausea.
It is always paired with fish to kill off fishy odors and is used in a wide array of dishes that are boiled, braised or steamed. Nothing compares to ginger in chicken long rice, shredded atop steamed fish or finely minced over cold chicken.