This is one of those staple Chinese food dishes I cook. It’s filling, appetizing, and pairs well with most other Chinese dishes I throw together. The beauty of it is, I can cook this dish whilst working on two or three other dishes simultaneously.
I use crystallized ginger in a variety of desserts and cakes, it makes hot tea taste wonderful, and makes for a sweet and spicy snack just to eat whenever.
Once you have made a batch of crystallized ginger, you can use the leftover water that you boiled the ginger in to make ginger simple syrup.