This recipe is part of the recipe for Three-Topped Rice
Makes about 3/4 cup
|4||ounces fresh ginger, peeled|
|1||cup boiling water|
|1/2||cup rice vinegar|
- Cut ginger crosswise into thin slices. Place in small bowl; add boiling water. Let stand 30 seconds; drain well. Place vinegar, sugar and salt in small glass or ceramic bowl; stir until sugar is dissolved. Add ginger; stir to coat well. Cover bowl; let stand at room temperature at least 1 hour. Refrigerate, covered, until well chilled. To serve, remove slices form pickling liquid.
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