Combo Recipe: Pickled Tender Ginger and Stir-fried Diced Chicken with Tender Ginger
ID: 6c5ec9c6...
Chef A-Qing shares the secret to the golden ratio for pickled tender ginger, using rock sugar, white vinegar, salt, and lemon juice to create a refreshing, tangy, and sweet pickling liquid. He also demonstrates a stir-fry featuring the pickled ginger with chicken and Napa cabbage, seasoned with Thai basil and black vinegar for a highly appetizing, rice-friendly home-cooked meal.
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🍳 Cooking Flow
[Pickled Tender Ginger] Slice the tender ginger; boil white vinegar and rock sugar until dissolved, then add salt and mirin. → [Pickled Tender Ginger] After turning off the heat, add lemon zest and juice for fragrance. Let the sauce cool completely before pouring over the ginger and refrigerating. → [Stir-fried Chicken with Tender Ginger] Dice the chicken, cut the Napa cabbage, and julienne the pickled ginger. Stir-fry the chicken until cooked, then add the pickled ginger strips and Napa cabbage. → [Stir-fried Chicken with Tender Ginger] Season with soy sauce and white pepper, then add black vinegar and Thai basil, stir-frying quickly over high heat to release the aroma.
Cooking Steps
Brief Cooking Order
[Pickled Tender Ginger] Slice the tender ginger; boil white vinegar and rock sugar until dissolved, then add salt and mirin. → [Pickled Tender Ginger] After turning off the heat, add lemon zest and juice for fragrance. Let the sauce cool completely before pouring over the ginger and refrigerating. → [Stir-fried Chicken with Tender Ginger] Dice the chicken, cut the Napa cabbage, and julienne the pickled ginger. Stir-fry the chicken until cooked, then add the pickled ginger strips and Napa cabbage. → [Stir-fried Chicken with Tender Ginger] Season with soy sauce and white pepper, then add black vinegar and Thai basil, stir-frying quickly over high heat to release the aroma.
Introduction
Chef A-Qing shares the secret to the golden ratio for pickled tender ginger, using rock sugar, white vinegar, salt, and lemon juice to create a refreshing, tangy, and sweet pickling liquid. He also demonstrates a stir-fry featuring the pickled ginger with chicken and Napa cabbage, seasoned with Thai basil and black vinegar for a highly appetizing, rice-friendly home-cooked meal.
Step 1
[Pickled Tender Ginger] Wash the ginger thoroughly, remove the purple parts on the skin and any dirt in the crevices, then slice into thin pieces and set aside.
Step 2
[Pickled Tender Ginger] Prepare a clean pot, add white vinegar and rock sugar, heat over medium heat, and stir occasionally until the rock sugar is completely dissolved.
Step 3
[Pickled Tender Ginger] Once the rock sugar is fully dissolved, add salt, stir to combine, then add the mirin and stir well.
Step 4
[Pickled Tender Ginger] After turning off the heat, zest one lemon into the pot for fragrance, then squeeze in the juice of the entire lemon. Stir well and set aside to cool completely.
Step 5
[Pickled Tender Ginger] Once the pickling liquid has cooled completely, pour it into the container with the ginger slices, ensuring the liquid covers the ginger. Seal with a lid and refrigerate for at least one night.
Ingredients List
Important Notes
💡 When pickling tender ginger, it is highly recommended to use rock sugar; it gives the brine a more rounded, smooth sweetness and a more nuanced flavor than regular granulated sugar, making it less cloying.
⚠️ Lemon zest and juice must be added only 'after turning off the heat' to prevent bitterness from high-heat cooking and to perfectly preserve the fresh citrus aroma.
⚠️ The sweet and sour pickling liquid must be 'completely cooled' before pouring it over the ginger; if the temperature is too high, it will cook the ginger and cause it to lose its signature crunch.
⚠️ The container and utensils used for pickling must be completely free of water and oil to prevent bacterial growth and spoilage during the pickling process.
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