By Sri Owen
This is a good way of preserving ginger that also allows it to be used as an ingredient in savoury dishes. However, I include it primarily as a garnish for several of the dishes in this book.
With a sharp knife, slice the ginger very thinly at an angle. Pile these thin slices on top of each other, a few at a time, and cut into very tiny matchsticks.
Blanch the ginger in boiling water for 30 seconds. Refresh in cold water, drain and pat dry with kitchen paper.