Sand Ginger (Shan Nai / Sha Jiang)
鶏肉の旨味を引き出す魔法の根！広東・四川の必須スパイス
Description
Dried rhizome of the ginger family, called 'Sha Jiang' in Guangdong. Stronger aroma than regular ginger, with peppery spiciness and earthy notes. Its compatibility with 'chicken' is the best in the universe; absolutely indispensable for the Cantonese masterpiece 'Salt-baked Chicken' (Yan Ju Ji).
Classification: Hardcore, Spice, Medicinal, Shan Nai, Sha Jiang, For Braising, Poultry Dishes, Spices
Shops selling Sand Ginger (Shan Nai / Sha Jiang)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried rhizome slices of Kaempferia galanga
Instructions
- [Typical Uses]
- [Chicken Deodorizer]: Toss a few slices into chicken soup or soy braises to erase poultry odor and add premium aroma.
- [Yan Ju Ji Sauce]: Mix the powder (Sha Jiang Fen) with salt and sesame oil for chicken marinade or dip.
- Secret ingredient in Sichuan hot pot bases.
Learn more Substitutes, pairings, tips
Key spices
Spicy aroma combining ginger and pepper with slight earthy notes
Substitutes at Japanese supermarkets
(Can substitute with ginger powder, but lacks the unique exotic aroma)
Pairing
Braised Chicken / Salt-baked Chicken / Lu Shui (Master Stock)
Trivia
In Cantonese cuisine, a sauce of powdered 'Sha Jiang Fen' mixed with sesame oil and scallion is loved as the ultimate partner for White Cut Chicken (Boiled Chicken).
Eating tips & etiquette
Sold as whitish dried slices in Chinese spice aisles. An important piece composing the golden rule of Chinese spices: 'Star anise for pork, Cao Guo for beef, Shan Nai (Sha Jiang) for chicken.'
Allergen
None