Sand Ginger Powder (Sha Jiang Fen)
これ一振りで広東三ツ星レストラン！鶏肉を極上に変える魔法の粉
Description
Powdered spice of finely ground 'Shan Nai' (Sha Jiang / Sand Ginger). An absolutely indispensable item for seasoning chicken and making dips in Cantonese cuisine. Lacks the complexity of Five Spice or Thirteen Spice; the pure 'spicy, refreshing aroma like a mix of ginger and pepper' directly elevates chicken umami.
Classification: Everyone, Spice, Condiment, Sha Jiang Fen, Versatile Powder, Guangdong Cuisine, Poultry Dishes, Salt-baked Chicken
Shops selling Sand Ginger Powder (Sha Jiang Fen)
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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 powder of Kaempferia galanga(Sand Ginger)
Instructions
- [Typical Uses]
- [Ultimate Dip for Boiled Chicken]: Put this 'Sha Jiang Fen', salt, and minced scallion in a bowl, and splash violently with smoking hot 'peanut oil'. Completes the ultimate Cantonese boiled chicken dip.
- Rub onto the surface of Yan Ju Ji (salt-baked chicken) as a marinade.
- Mix into fried chicken marinades.
Learn more Substitutes, pairings, tips
Key spices
Exotic、spicy、appetizing earthy aroma nonexistent in regular ginger
Substitutes at Japanese supermarkets
Mix ginger powder with a dash of white pepper (aroma is inferior)
Pairing
Boiled Chicken Dip / Fried Chicken / Chicken Stir-fries
Trivia
For Cantonese chefs, 'Chicken means Sha Jiang' is an ironclad combination. Just boiling cheap JP supermarket chicken thighs and dipping them in this Sha Jiang Fen sauce instantly warps you to a high-end Guangzhou restaurant.
Eating tips & etiquette
Sold in small jars or packets. Has an earthy color like curry powder. Highly compatible with oil; rather than sprinkling it raw, the most delicious way is 'splashing hot oil to explode the aroma' or 'flash-frying in oil'.
Allergen
None