Ginger is a root typically grated or sliced and used as a spice in Asian cuisine. It is also available in a candied form known as crystallized ginger. Fresh ginger root is cut into small pieces, boiled in sugar water, then coated in additional sugar. The result is a chewy morsel that can be eaten on its own like candy or chopped into a small dice. It adds a spicy sweet undertone to fruit salads, cocktails or baked goods. Because it's so sticky, chopping crystallized ginger into fine pieces takes a certain technique.
Things You'll Need
- Sharp chef’s knife
- Nonstick cooking spray
- Cutting board
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Spray both sides of a sharp chef knife’s blade with nonstick cooking spray. Coat the surface of a cutting board with additional nonstick cooking spray.
Place a piece of crystallized ginger on your greased cutting board. Slice the ginger slowly into matchstick-thin strips.
Gather the crystallized ginger strips into a flat, even layer. Holding your knife perpendicular to the strips, repeatedly slice crosswise through the entire layer. Cut individual pieces of chopped ginger in half if they are still too large.
Repeat the process with the remaining pieces of crystallized ginger.