How to Chop Fresh Ginger Root
Fresh ginger root adds tang and brightness to stir fries, soups and even smoothies. This plant has Asian origins which is why it shows up in so many Asian dishes, but that doesn't mean you can't experiment with it in sauces, dressings or other types of dishes that highlight fresh, clean foods. Ginger has also been used medicinally for relieving stomach pain, cold symptoms and motion sickness. This root is available in most supermarkets and will store unpeeled in the refrigerator for about three weeks. Does this Spark an idea?
Instructions
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1
Peel the root with a small, sharp paring knife. If you have purchased a large root, cut one section off and leave the rest in storage for future use. Ginger has a strong taste and you won't need more than a tablespoon to season most dishes.
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2
Use a chef's knife and cut the peeled root slice into strips.
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3
Turn the strips 90 degrees and chop small, diced squares.
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Mound the chopped root into a small pile and continue to chop with the chef's knife until the ginger is finely diced. Many cooks like to hold the tip of the blade in place with the palm of their non-cutting hand and rapidly work the knife handle for fine chopping.
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Add ginger root into the initial stages of a saute. This will give the flavor time to mellow throughout the dish without completely overtaking it.
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Tips & Warnings
Grating the root works very well for getting very fine pieces of ginger. You will still need to peel the root before applying to the grater.
