Preparation Techniques

Peeling is optional. For use in a broth, simply wash and slightly smash a ginger bulb or slice it and simmer it with chicken and scallions for a simple stock.

There are three common ways to peel it: A knife, a sharp vegetable peeler, or a spoon. I find that using a spoon is the best—it is efficient, safe, and makes it easy to get into the nooks and crannies of this glorious aromatic ingredient

“Planking” means cutting the ginger into flat pieces in preparation for a julienne or fine dice. Stand the ginger on its widest side on a cutting board. Cut off 1/16 to ⅛-inch slices, or slabs. These slabs’ thickness determines the final size of your strips—mince or dice. Restack in groups like a deck of cards and then cut into strips to make julienne, crosscut them to make fine dice.