Gai Pad Khing (Ginger Chicken)
- 3 tablespoons of peanut oil
- 1 tablespoon chopped garlic
- 1 cup of chicken, cut into bite sized pieces
- 1 cup of mushroom, sliced
- 3 tablespoons of grated ginger
- 2 tablespoons of fish sauce
- 2 tablespoons of dark soy sauce
- 2 tablespoons of oyster sauce
- pinch of sugar
- 3 tablespoons of chopped onion
- 2-3 red chilies (prik ki nu), slivered
- 3 tablespoons of scallion/green onion, cut into 1″ pieces
- Ground prik thai (black pepper)
- 3/4 scallions (bulbs of)
- some cilantro/coriander leaves for garnish
- 1 cup of sweet chilies (prik chi fa in Thai, a variety of jalapeno) – optional
- Mix the fish sauce, soy and oyster sauce ready for use, Bring the oil to the smoking point in an adequately large wok, and add the chicken and garlic, and stir fry until the chicken begins to change color (this is quite quick, so don’t overcook).
- Add the sauce and stir until it returns to a bubbling consistency, then add the remaining ingredients, and stir until the chicken is cooked.
- Serve with steamed rice, and garnish.
Note: The recipe for pork is identical, beef if it is used should be marinated in a mixture of 2 tablespoons of whiskey and the fish sauce, soy sauce and oyster sauce, which should be retained after marinating to be added to the cooking.
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