Galangal (Liang Jiang)
松ヤニのような強烈な香り！滷水（マスターダシ）の隠れた主役
Description
A ginger family plant, the same galangal used as 'Kha' in Thai cuisine. In Chinese cooking, it's used not raw, but as rock-hard dried reddish-brown slices. Harder than ginger, it has an intensely strong, spicy aroma akin to pine resin or cinnamon, powerfully obliterating meat (especially beef) odors.
Classification: Hardcore, Spice, Medicinal, Liang Jiang, Galangal, For Braising, Beef Dishes, Lu Shui
Shops selling Galangal (Liang 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 rhizomes of Alpinia officinarum(Galangal)
Instructions
- [Typical Uses]
- [Lu Shui (Master Stock)]: Add a few pieces alongside star anise and cinnamon. Liang Jiang makes the broth's aroma three-dimensional, approaching pro-level flavor.
- Deodorizer for Braised Beef (Hong Shao Niu Rou) or Lanzhou Beef Noodle soup.
Learn more Substitutes, pairings, tips
Key spices
Woody、sweet、slightly piercing spicy aroma、like a mix of ginger and cinnamon
Substitutes at Japanese supermarkets
Substitute by increasing raw ginger (but aroma complexity drops)
Pairing
All Beef Braises / Lu Shui (Master Stock) / Hot Pot
Trivia
It is said 'Ginger conquers fish, Liang Jiang conquers meat'; it's an indispensable spice for heavy meat braises. Also an important component of Thirteen Spice powder.
Eating tips & etiquette
Because it is extremely hard, tapping it lightly with chopsticks or the back of a knife to crack it before adding to the pot helps the aroma dissolve well into the soup.
Allergen
None