July 23, 2013

Chinese Candied Ginger 薑糖

Chinese Candied Ginger 薑糖

chinese candied candy ginger recipe
By Published: 2013-07-23
The Chinese love ginger when they cook and rightly so.  A bit of ginger makes everything taste better.  Another favorite use of ginger for the Chinese is to expel the cold and inject warmth in the body.  A traditional chinese medicine concept of keeping a certain balance in your body.   Another favorite way to reap the benefits of ginger is to eat Chinese Ginger Candy, or 薑糖.  A spicy, hot, and sweet treat that is good for your body. (But don't eat too much if you are a "hot" natured body!  It's better for "cool" body types.)

You will find lots of different ginger candies on the market that have ginger as an ingredient.  But why not make your own Chinese Ginger Candy and skip over the worry about all the weird chemicals (i.e. lead) that show up in candies these days, especially, I'm sorry to say, in food made in China.  This recipe will make a big jarful that you can eat at your leisure!

chinese candied ginger candy

Use old ginger if you like hot and spicy and don't mind a bit of fiber in the candy. The photo above shows old ginger.  Use young ginger if you would like milder taste and less fiber.  Young ginger has skin that is yellow and much thinner and more delicate than old ginger.  We use old ginger because we like spicy!

Chinese Candied Ginger Recipe 薑糖


200 g ginger 
200 g raw sugar (or use whatever sugar you have, like rock sugar or coffee type sugar.  I wouldn't use white sugar except in a pinch.  White sugar just don't have that taste, you know.)

Wash ginger and peel skin off using a spoon to scrape.  Cut the ginger into the size you would like to final candy to be.  Boil the ginger in a small pot for approx 1 hour until you can pierce with knife.  Add water as necessary.  Add 1/3 of the sugar and simmer for 10 minutes.  Remove and let cool.  Add another 1/3 of sugar and simmer for 10 minutes, then let cool.  Add the last 1/3 of sugar and simmer.  This time watch the pot carefully, stirring constantly as the sugar gets thicker.  Lower the heat to prevent burning.  You want the sugar to get the more and more thick until it kinda seizes up.  Take off stove immediately and stir to separate the sugar/ginger mass.  Let cool and put into jar.

More Sweet Delights at The Hong Kong Cookery:

almond bean curdAlmond Bean Curd - An Easy and Elegant Chinese Dessert

tiramisuTiramisu - What More Could You Ask For?

 hong kong lychee popsicleLychee Popsicle 荔枝冰棒


  1. I just love candied ginger. I always have them in my purse or when I am on vacation because they are great as a pick me up when I am tired or feel nauseous. But what is the "hot" or "cool" body type you are referring to?

    1. Chinese Traditional Medicine classifies each person according to your body type, ie, cold, hot, damp, dry or neutral. Since you gravitate towards ginger candies, which are a 'hot' food (the Chinese also classify food into types), I would guess you are a cold body type. ~ellen

  2. Do you think ginger juice will work instead of putting in pieces of ginger?

    1. Hi PL - For this recipe you must use the ginger pieces. I think you're thinking of a different thing altogether, more like ginger flavored rock candy, which is interesting. I must look into that, sounds yummy! ~ellen


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