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Name: Gai Pad Khing (Ginger Chicken)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 tb Onions chopped; 3 Red chilies (prik ki nu); prik thai Ground; 1 c Mushroom sliced; 4 bulbs Scallion; 3 -(up to); 2 tb Fish sauce; 1 pn Sugar; 1 c Chicken cut into bite sized pieces; 3 tb Peanut oil; 2 tb Dark soy sauce; 1 c Sweet chilies (prik chi fa); Cilantro or coriander leaves; 1 tb Garlic chopped; 2 -(up to); 3 tb Scallion or green onion; 2 tb Oyster sauce; 3 tb ginger Grated

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INGREDIENTS

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

INSTRUCTIONS

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, G Internet.

NOTES

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Gai Pad Khing (Ginger Chicken)

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

Date: Thu, 22 Feb 1996 23:14:38 -0500    From: The Meades <kmeade@ids2.idsonline.com> (by way of  Reply-To: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>    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, G Internet.

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Nutrition

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Serving Size: 1 Serving (650g)
Recipe Makes: 4

Calories: 560
Calories from Fat: 185 (33%)

Amt Per Serving		% DV

	Total Fat 20.6g	27 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 8.4g
	Polyunsanturated Fat 5.9g
Cholesterol 42mg		13 %
Sodium 1382.5mg		48 %
Potassium 2933.6mg		77 %
Total Carbohydrate 79.4g		23 %
	Dietary Fiber 25g	100 %
	Sugars, other 54.4g
Protein 29.7g		42 %
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Calories per serving: 560

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