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Ginger Chicken Thai Gai Pad Khing
3 T of peanut oil
1 T chopped garlic
1 c chicken, cut into bite sized pieces
1 c mushroom, sliced
3 T grated ginger
2 T fish sauce
2 T dark soy sauce
2 T oyster sauce
a pinch of sugar
3 t chopped onion
2-3 Thai chile peppers
3 T scallion green onion, cut into 1 inch pieces
Thai pepper powder
bulbs of 3 or 4 scallions, and some cilantro leaves for garnish
Before you start to cook, be sure to have all ingredients ready and organized on a plate and read the instructions. The process goes very quickly.
Mix the fish sauce, soy and oyster sauce ready for use,
Bring the oil to the smoking point in a large wok, add the chicken and garlic, and stir fry until the chicken just begins to change color but is not completely cooked. Add the sauce and stir until it returns to a bubbling consistency, then add the remaining ingredients, and stir until the chicken is cooked.
To serve, serve over Thai jasmine rice or in a serving bowl and sprinkle Thai pepper powder.
Note: If you are uncomfortable with using a "smoking" wok, use a lower heat then the garlic should be sauteed in the oil before the chicken is added, to bring out the flavor. Also, this recipe can be used for pork, shrimp or tofu (marinate tofu in dark soy and fish sauce). Beef is best made with a fish sauce, soy sauce, oyster sauce and cognac marinade that can be added to the sauce while cooking.
Note: gai = chicken, pad = stir fried, khing = ginger
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