Young fresh ginger has thin, almost transparent skin with a gentle taste. It does not need to be peeled before using in gin thote. Older ginger tend to be fibrous and need to be shredded finely before adding to curries or stir-fries. It is commonly used to help deodorise the strong smell of fish or meat.
Look for firm, smooth skin without discolouration when buying ginger. It can be stored wrapped in kitchen towel or in a plastic bag and kept in the fridge for a few weeks.
Supermarkets, Asian stores
Ginger salad, Sticky rice with chicken, Slow-cooked pork belly, Festive duck noodle soup