Lesser Galangal (Nan Jiang)
潮州料理の魂！海鮮と鴨肉の臭みを消す「南の生姜」
Description
A ginger family spice absolutely essential in Guangdong's Chaozhou cuisine. A type of galangal used in Thai Tom Yum Goong, used as dry powder or coarsely crushed in Lu Shui (master stock) or to deodorize seafood. Features a unique spicy aroma mixing pepper and cinnamon.
Classification: Hardcore, Spice, Nan Jiang, Chaozhou Cuisine, Lu Shui, Seafood, Deodorizer, Medicinal
Shops selling Lesser Galangal (Nan 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/powdered rhizome of Alpinia officinarum(Lesser Galangal)
Instructions
- [Typical Uses]
- [Chaozhou Lu Shui]: Massively tossed with star anise to make the stock for Chaozhou's famous 'Braised Goose' (without it, it's not Chaozhou flavor).
- Add aroma to beef meatball (Niu Wan) soup.
- Ingredient in Shacha sauce.
Learn more Substitutes, pairings, tips
Key spices
Strongly spicy、slightly sweet aroma mixing pine resin、cinnamon、and pepper
Substitutes at Japanese supermarkets
Substitute by blending ginger powder, a dash of cinnamon, and pepper
Pairing
Braised Goose/Duck / Beef Meatball Soup / Shacha Sauce
Trivia
In Chaozhou seafood or beef shabu-shabu, this Nan Jiang powder is a 'magical powder' used as commonly at the table as salt or pepper.
Eating tips & etiquette
Even within the ginger family, 'Sheng Jiang', 'Gan Jiang', 'Liang Jiang', and 'Nan Jiang' have different aroma compounds. Pro Cantonese chefs combine them like puzzles to deodorize.
Allergen
None