Dried Ginger (Gan Jiang)
生の生姜とは別物！煮込み料理の深みを支える「乾いた熱」
Description
Raw ginger dried until rock-hard. In Chinese culinary theory and medicine, while raw ginger 'induces sweat and warms the surface', Gan Jiang 'warms the stomach core', and their aromas differ entirely. In braises (Lu Shui), its aroma survives long simmering, powerfully suppressing meat odors.
Classification: Everyone, Spice, Medicinal, Gan Jiang, For Braising, Lu Shui, Ginger, Deodorizer
Shops selling Dried Ginger (Gan Jiang)
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How to use
Ingredients
- Dried rhizomes of Zingiber officinale(Ginger)
Instructions
- [Typical Uses]
- [Lu Shui (Master Stock)]: Toss a few whole (or cracked) pieces alongside star anise and cinnamon. Fixes a spicier, sweeter aroma into the soup than raw ginger.
- Braises like mutton stew (Qing Dun Yang Rou).
- Grind and knead into meatballs or dumpling fillings.
Learn more Substitutes, pairings, tips
Key spices
Lacks raw ginger freshness; has a sweet、spicy、woody aroma
Substitutes at Japanese supermarkets
Can make by sun-drying sliced JP raw ginger (or use ginger powder)
Pairing
Lu Shui (All Master Stocks) / Braised Mutton/Beef
Trivia
Looks like shriveled tree roots, but snapping it with your fingers bursts a spicy aroma like concentrated ginger ale.
Eating tips & etiquette
'Raw ginger' is used for stir-fries, but boiling raw ginger for hours loses its aroma and adds astringency. Therefore, pro braising recipes always specify this 'Gan Jiang'.
Allergen
None