Garlic chives are flat green leaves with a strong garlic flavor. Look for them in Asian markets.
Remove papery skins from garlic chives. Wash, pat dry, and smooth chives out.
Blanch garlic chives in boiling water for 15 seconds, until slightly softened. Rinse immediately in cold running water; drain.
Whisk together remaining ingredients.
Smooth out 1 garlic-chive strand. Leaving 1 inch of the root end sticking out, roll chive into a circle; twist in half, making a figure eight. Place on platter. Continue with remaining garlic chives. Drizzle liquid and ginger over; serve at room temperature.
