Step-by-step guide: how to peel ginger
1. Chop the end of the ginger off using a sharp knife.
2. Holding the chunk of ginger in one hand, use your other hand to peel the skin away with the edge of a teaspoon.
3. Why not use your newfound skill in the recipe below?
FIVE-SPICE, GINGER AND SOY POUSSINS
1 hour 10 minutes, serves 6, easy
honey 4 tbsp
Chinese 5-spice powder 1 tsp
garlic 5 cloves, peeled and sliced
root ginger a thumb-sized piece, cut into matchsticks
chicken stock 250ml
red wine 125ml
soy sauce 100ml
spring onions 4, sliced
red chillies 2, finely sliced
Heat the oven to 180c/fan 160c/gas 4. Season the poussins, put in a large roasting dish and drizzle with the honey and 5-spice. Heat 2 tbsp oil in a pan, fry the garlic and ginger for 2 minutes, then add all the liquids. Simmer for 10 minutes then pour over the poussins and cover with foil.
Roast for 30 minutes, then remove the foil, turn the oven up to 220c/fan 200c/gas 6 and cook for another 20 minutes. Cut each poussin in half with a sharp knife or kitchen scissors and spoon over some of the sauce. Sprinkle with the spring onions and chillies.
per serving 359 kcals, protein 27.5g, carbohydrate 11.2g, fat 22.3g, saturated fat 5.5g, fibre 0.4g, salt 3.47g