Stir-Fry
Gai Pad Khing or Kai Phat Khing
Gai Pad Khing or Kai Phat Khing (literally, stir-fried chicken with ginger) original this dish is from Taejew Chinese food (Taejew is one of Chinese dialects and it is the biggest group of Chinese in Thailand
Chinese immigrants introduced ginger to Thai people through Chinese food in Thailand, when we talk about ginger we will think about some of Chinese dishes that have been known for a long time and became a common food for Thai people, for example - Pad Khing, steamed fish with ginger and as well as a well-known dessert called Bua Loy Nam Khing , is made of sticky rice dough balls in the ginger and brown sugar water. Chinese people use this dessert as part of a wedding ceremony.
Ingredients
2 Chicken breasts (about 400 g.), cut into ½ inch x 1 ¾ inches
3 cloves Garlic, chopped fine
1⁄6 tsp Salt
2 tsp Soy sauce
Marinate chicken with other ingredients above for an hour.
½ cup Young ginger, shredded
1 Onion,small, cut into ½ inch wedges
1⁄2 cup Cloud or wood ear or Chinese black fungus, soak in warm water until soft and cut into stripe ½ inch x 2 inches
 |
| Vegetable cuts |
3 Green onion, cut into ¾ inch long
½ tsp Sugar
1 ½ tbsp Soy sauce
1 ½ tbsp Cooking wine
4 tbsp Oil
6 – 8 tbsp Water
Instruction
- Heat a steel wok over high heat, and add 2 tbsp oil until smoke coming up from the wok. Add marinated chicken, stirring and breaking up any lumps until chicken turned pale colour.
- Add cooking wine and stir and flip a few times with a spatula. Add more oil, ginger, onion, fungus, and stir and flip a few times, and add soy sauce. During this process add 2 -3 times of water. Cook until vegetables wilted.
- Just before remove from heat, add green onion and mix well.
- Serve with steamed rice
On the left is dried fungus and after soak in water the size can be as big as on the right
0 comments: