Gai Pad Khing (Ginger Chicken)

4 Servings

Try this Gai Pad Khing (Ginger Chicken) recipe, or post your own recipe for Gai Pad Khing (Ginger Chicken)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Gai Pad Khing (Ginger Chicken) Ingredients

3 tb Peanut oil	2 -(up to)
1 tb Chopped garlic	3 Red chilies (prik ki nu);
1 c Chicken; cut into bite sized	3 tb Scallion/green onion; cut
1 c Mushroom; sliced	Ground prik thai (black
3 tb Grated ginger	OPTIONAL
2 tb Fish sauce	1 c Sweet chilies (prik chi fa
2 tb Dark soy sauce	3 -(up to)
2 tb Oyster sauce	4 Scallion bulbs
1 pn Sugar	Cilantro/coriander leaves
3 tb Chopped onion

Instructions for Gai Pad Khing (Ginger Chicken)

Date: Thu, 22 Feb 1996 23:14:38 -0500 From: The Meades (by way of Reply-To: "Colonel I. F. K. Philpott" This is one of a a pair of recipes that Ill 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 doesnt 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 wont 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 dont 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized