Pad Khing Gai With Chicken, Fresh Ginger And Mushrooms!


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.

Pad Khing Gai Thai Recipe:

From The Thai Kitchen:

* Cleaver
* Ladle
* Wok

Thai Ingredients:

* 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)

Sauce Ingredients:

* 1 tbs oyster sauce
* 1.5 tbs light soy sauce
* 1 tsp sugar
* 1 tsp white pepper
* 1 tbs chicken stock or water

Method:

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


Return to Thai Recipes


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