Authentic Thai Recipe for
Ginger Chicken
Authentic Thai Recipe for
Ginger Chicken
ไก่ผัดขิง (Gai Pad Khing)
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Rated 4 Stars from 3978 reader reviews
First published on September 27, 2015
Recipe by W. Tipsuwan
Yield: 2 - 4 servings
Prep time: 10 Minutes
Cooking time: 10 Minutes
Ready in: 20 Minutes
Ingredient List:
- 2 Cups thinly sliced Chicken Breast
- 1 cup fresh Ginger
- 4 oz (about 100gm) Cloud Ear Fungus
- 4 whole Green onions
- 2 Thai Long Chili
- 3 - 4 large cloves Garlic
- 2 Tablespoons Oyster Sauce
- 2 teaspoons Light Soy Sauce
- 1 teaspoon Palm Sugar
- 1/2 teaspoon ground Black Pepper
- 1 Tablespoon Vegetable Oil
About my Gai Pad Khing:
About my Gai Pad Khing:
The influence of Chinese foods on the everyday cuisine of Thailand is everywhere, but often it is in name only. The flavor of this Thailand-style ginger chicken recipe is quite a surprise, with just a hint of spiciness from the addition of Thai long chili. We use wafer-thin slices of chicken breast cooked with a healthy portion of fresh ginger, cloud ear mushroom, and green onion, all in a tasty sauce made with fresh garlic and black peppercorn.
Step by Step Directions:
Step by Step Directions:
How to Make Gai Pad Khing
How to Make Gai Pad Khing
Step 1
The Mouse Ear fungus has a hard root section where it grows. Peel or cut this portion off.
Step 2
Tear the 'Ears' into smaller pieces, about 2 inches long.
Step 3
Clean and peel the fresh ginger root, then cut or grate it into very thin julienne slivers until you have about 1 cup of prepared ginger.
Step 4
Cut 2 of the green onions into 1 inch pieces. Save the other 2 whole to use as a garnish. Slice the red chili across on a diagonal.
Step 5
Slice the boneless and skinless chicken breast across the grain of the meat, into very thin slices. Peel and chop the garlic very fine, or use a garlic press. Grind the black pepper until it is well ground, but not too fine. Get everything ready before you start cooking.
Step 6
Put the vegetable oil in a clean wok over low heat and let it get warm. Add a few pieces of garlic. When they start to sizzle, add the rest in and fry slowly over low heat for about 30 seconds.
Step 7
Add the chicken and turn the flame to about medium-high. Cook the chicken stirring continuously for about 2 minutes.
Step 8
When the chicken is nearly done, add the oyster sauce, soy sauce, sugar, and black pepper. Stir in well. Let it get hot and sticky, then add about 2 tablespoons of water to make a thick sauce. Cook for about 2 more minutes.
Step 9
Add the mouse ear fungus. Stir in well, then cook for about 2 more minutes.
Step 10
Add the ginger, green onion, and red chili. Toss it all up well, and fry for about a minute or until everything is hot.
Step 11
Turn off the heat and serve onto a plate immediately.
Step 12
Arrange the ingredient so they look nice, and garnish with whole green onion.
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