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Peel ginger and slice into 4 planks. Smash the planks with meat pounder. Smash garlic and remove the skin. In a saucepan combine garlic, ginger, chicken, broth, soy sauce, lemon juice, chili paste and 1 cup of water. Bring to a boil. Reduce heat and simmer 10 min. Transfer the chicken to a plate. Remove ginger and garlic and discard. Chop cilantro and scallion. Put them in a mortar and a pinch of salt and 2 tsp oil and mash into paste. Slice chicken and put into 4 bowls. Return the broth to simmer and add salt. Add spinach and simmer 2 min. Ladle broth over chicken and top with a spoonful of cilantro paste.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor