Ginger adds aroma and flavor to dishes

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.

Ginger adds aroma and flavor to dishes – Hawaii Features – Staradvertiser.com

1 Comment

  1. I didn’t know that ginger is used to mask fishy odours.

    Reply

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