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Ginger Syrup

Ming Tsai's ginger syrup is a wonderful accompaniment to his Eastern-inspired chicken and beef recipes.


  • 2 cups sugar

  • 2 cups fresh ginger, cut into 1/8-inch slices (about 2 large hands)

  • 2 cups water


  • 1.

    In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.


Makes about 4 cups of ginger syrup.

(Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy)

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