Recipe courtesy of Tom Wong

Ginger Chips

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  • Level: Easy
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Ingredients

Directions

  1. Peel ginger. Slice against the grain of the root to prevent chips from being stringy. When slicing, slice pieces as thinly as possible. If young ginger is not available, use of common ginger can be substituted. In the case of using common ginger, after slicing, rinse pieces in cold water and let soak for at least 12 hours, occasionally changing water. This will remove sharpness, so that it won't be overpowering. Heat a saute pan with olive oil. Heat to about 300 degrees F. Lightly dust ginger chips in cornstarch and fry in hot oil. Turn chips for even cooking. When golden brown, remove. Store on a towel-lined plate to absorb any excess oil. Use as desired.
15m Easy 100%
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26m Easy 97%
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16m Easy 99%
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34m Easy 98%
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15m Easy 100%
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26m Easy 97%
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16m Easy 99%
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