Gai pad kieng/hed (hkrt62b)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken -- boneless/bite |
| Sized | ||
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Soy sauce |
| ¼ | teaspoon | MSG |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Garlic -- chopped fresh |
| 2 | Green onions -- cut into 1\" | |
| Pi | ||
| 1 | teaspoon | Sesame seed oil |
| 1 | White onion -- sliced | |
| ½ | cup | Chinese straw mushrooms |
| ¼ | cup | Ginger -- finely chopped |
| Fresh | ||
| ¼ | cup | Chicken broth |
| ½ | teaspoon | Fish sauce -- or to taste |
| 3 | cups | Cooked rice -- hot |
| 1 | Cucumber -- bite pieces | |
| Garnis | ||
Directions
Directions: Mix chicken, sesame seed oil, soy sauce, MSG, cornstarch, garlic, sugar, and fish sauce. Let stand for 5 minutes. In a wok, cook chicken mixture in hot oil on medium heat for 3-4 minutes. Add onions and ginger, stir a few times and add mushrooms. Cook for 2 minutes longer and add chicken broth. Pour over rice. Garnish with cucumbers.
Serve hot. -Sopit 10/4 5:00pm MT. FROM: SOPIT MERRELL (HKRT62B) Recipe By :