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
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.
Use a knife with a sharp blade--it will make it easier to cut cleanly through the crystallized ginger.
If you’re going to use your finely chopped crystallized ginger in baked goods, coat the ginger with a light layer of flour before chopping--the flour will prevent the ginger pieces from sticking together in the batter or dough.
Never chop crystallized ginger rapidly into random pieces like you would for hard fruits or vegetables because the ginger will clump onto the knife and be difficult to remove.
Never attempt to chop more than one piece of crystallized ginger at a time because if you stack them, they are more likely to stick together.