Mut Gung (Traditional Candied Ginger Slices)

Method

1. Wash 1kg medium mature ginger, scrape off the skin and drop it straight into cold water. Slice it thin and keep the slices in cold water.
2. Bring a pot of water to a boil over high heat, add the ginger and boil for 10 to 15 minutes to soften the heat. Lift it out into a bowl of cold water, then drain.
3. Put the ginger in a pot and cover it with 450g kOBE Monk Fruit Blend. Leave it overnight until everything dissolves and the slices turn a clear yellow.
4. Set the pot over high heat. Once it boils, leave it alone, and lower the heat when the syrup thickens.
5. When the slices start sticking together and the syrup is nearly gone, drop the heat to its lowest and stir constantly so nothing scorches.
6. The batch is ready when the slices separate, the coating crystallizes white and the ginger feels dry. Spread it on a tray in front of a fan for about 1 hour to dry completely.

Tips

• For milder ginger, boil it twice and rinse it in cold water after each boil.
• Once the heat is low, constant stirring is what keeps the coating from scorching.
• Leave it overnight so the slices take up the sweetness fully before the pot goes on the stove.
• Cut the ginger into even slices about 2mm thick, since mixed thicknesses leave some pieces dry and others still wet.
• About 1 hour in front of a fan dries the slices fully before they go into a jar, which is what makes them keep.