Gai pud kieng
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Merrell (HKRT62B) | ||
| 2 | cups | Boneless chicken breasts -- |
| Thinly sliced | ||
| 6 | tablespoons | To 7 Tbs. Vegetable oil |
| 2 | tablespoons | To 3 Tb. Fresh ginger roots |
| Finely sliced | ||
| 1 | teaspoon | Garlic -- finely chopped |
| ½ | teaspoon | Soy sauce |
| ⅛ | teaspoon | MSG (opt) |
| 3 | Green onions -- cut to 1\" | |
| Pcs | ||
| 1 | White onion -- cut in | |
| Eighths | ||
| 2 | Fresh chili peppers -- | |
| Sliced | ||
| 1 | can | Chinese straw mushroom -- |
| Drained | ||
| Fish sauce (Nam Pla) -- to | ||
| Taste | ||
Directions
(Thai Stir-fried Chicken with Ginger) In a wok, heat oil on medium high heat. Add garlic and cook until golden brown. Add chicken. Stir and cook thoroughly about 5 minutes. Add remaining ingredients. Cook 1-2 minutes longer. Serve hot over cooked rice. ~Sopit.
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