← Nouns Cooking · Chinese

Ingredients

• 60 g fresh ginger, unpeeled, thinly sliced
• 1 l Water
• 60 g dark brown sugar (or Chinese slab sugar)
• 6 Dried Chinese red dates (jujubes, hong zao), slit (optional)
• 10 Dried longan flesh (optional)

Method

1. Put the ginger, water and red dates in a pan and bring to the boil.
2. Lower the heat, cover and simmer for 15 min, until the water is pale gold and tastes strongly of ginger.
3. Add the brown sugar and dried longans and simmer for 5 min more, stirring until the sugar dissolves.
4. Strain into mugs and drink hot.

Tips

• Older, knobbly ginger is more fiery than young pink ginger; adjust the amount to taste.
• Make a big batch and keep it in the fridge for up to 4 days; reheat gently.

Sources

Written in our own words after cross-checking these recipes:

Christine's Recipes Tiffy Cooks