Pad Khing Gai or Thai Ginger Chicken is fragrant and aromatic and much loved in Thailand.
If you enjoy lots of ginger and mushroom looking for at home recipes for stir frying, look no further.
This is one dish where you can be versatile where vegetables is concern.
I have only used dried wood ear-mushrooms in this Thai recipe but you can use different types of vegetables for this stir fry recipe.
This is an absolutely simple and delicious dish with Chinese influence.
If you have been enjoying this dish at restaurants, you are about to discover home-cooking at its best.
* 2 Maryland fillets (sliced)
* 1 clove garlic (crushed)
* 30g ginger (julienned)
* 2 french shallot
* 8g dried wood ear-mushrooms
* 2 spring onions top only (chopped)
* 1 tbs oyster sauce
* 1.5 tbs light soy sauce
* 1 tsp sugar
* 1 tsp white pepper
* 1 tbs chicken stock or water
1. Soak the dried wood ear-mushrooms in water and leave aside
2. When the mushrooms are well soaked, they will expand - cut into smaller pieces
3. Heat enough oil in the wok
4. Fry the julienned ginger in the wok for a minute
5. Add chicken, stir frying until half cook
6. Add shallots and garlic
7. Continue stir frying until nearly cooked before adding the "Sauce Ingredients"
8. Add the dried wood ear-mushrooms and the spring onions at the very end
9. Continue stir frying and as always - taste for flavor
10. Serve hot with jasmine rice