Gai pad khing (ginger chicken)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Peanut oil |
| 1 | tablespoon | Chopped garlic |
| 1 | cup | Chicken; cut into bite sized pieces |
| 1 | cup | Mushroom; sliced |
| 3 | tablespoons | Grated ginger |
| 2 | tablespoons | Fish sauce |
| 2 | tablespoons | Dark soy sauce |
| 2 | tablespoons | Oyster sauce |
| 1 | pinch | Sugar |
| 3 | tablespoons | Chopped onion (up to) |
| 3 | Red chilies (prik ki nu); slivered | |
| 3 | tablespoons | Scallion/green onion; cut into 1\" pieces |
| Ground prik thai (black pepper) | ||
| 1 | cup | Sweet chilies (prik chi fa in Thai; a variety Jalapeno) (up to) |
| 4 | Scallion bulbs | |
| Cilantro/coriander leaves for garnish | ||
Directions
OPTIONAL
Date: Thu, 22 Feb 1996 23:14:38 -0500 From: The Meades <kmeade@...> (by way of Reply-To: "Colonel I. F. K. Philpott" <colonel@...> This is one of a a pair of recipes that I'll post today that cause some confusion because of their similar names.
gai = chicken
pad = stir-fried
khing = ginger
So this dish is chicken stir-fried in ginger. This is a simple, quick meal that could equally be made with pork or beef, or even shrimp, or for the vegetarians, tofu marinated in a mixture of dark soy and fish sauce for flavor.
It is cooked in a hot wok--the peanut oil used for cooking should be at the smoking point. However, if this makes you a little nervous it doesn't suffer from being cooked a little cooler. If you do use a lower temperature, then the garlic should be sauteed in the oil before the chicken is added to bring out the flavor. At high temperature, this would result in burnt (and very unpalatable) garlic flakes in the food, so you add the garlic with the chicken, not before it.
Because of the high temperatures you will need to move swiftly from step to step. Therefore, I strongly recommend that you put the ingredients on plates ready to add them; you won't have time to measure ingredients once things start to move.
Method:
1. Mix the fish sauce, soy and oyster sauce ready for use, 2. 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).
3. Add the sauce and stir until it returns to a bubbling consistency, then add the remaining ingredients, and stir until the chicken is cooked.
4. 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. Regards, Colonel Ian F. Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand CHILE-HEADS DIGEST V2 #248
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .