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Ginger Chicken, 'Gai Pad Khing'

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gai = chicken
pad = stir-fried
khing = ginger

Chicken fried in ginger is a favorite around the world, and we love this dish with mushrooms, and without fish sauce. In China, rice whiskey is often added during the stir-fry process--feel free to add a few tablespoons of Kentucky bourbon if you have some on hand. This is a simple, quick meal that can be made with pork or beef, or even shrimp. If you're avoiding meat, consider tofu marinated in a mixture of dark soy and fish sauce for flavor.

It is cooked in a hot wok - you'll notice from the video the dish is cooked on fairly high heat. 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.

We strongly recommend that you put the ingredients on plates ready to add them - you won't have time to measure ingredients once things start to move.

Ingredients

3 tablespoons of vegetable oil
2 tablespoons chopped garlic
1/2 cup chicken, cut into bite-sized pieces (more chicken if you prefer)
1/2 cup fresh mushroom, sliced
1/2 cup dried shiitake mushroom
3/4 cup baby ginger, strips
1-2 teaspoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon Golden Mountain sauce
1/2 cup chicken stock
a pinch of sugar
1/2 medium yellow onion, sliced
2-3 Thai chile peppers, sliced (optional: we prefer 1/4 cup jalapeno peppers)
1/4 cup green onion, cut into 1" pieces

Method

Soak the shiitake mushrooms in warm water for 20-30 minutes, covered. Remove from water, gently squeeze, and slice (see video below).

Heat the oil in a large pan or wok, and add the chicken, onion, mushrooms, and ginger. Stir-fry this for just a minute or two, then add garlic, chile, followed by seasoning sauces. Add soup stock and increase heat. Stir-fry until it's cooked. Taste and adjust flavors as you like, you may want more soup stock or dark soy. It cooks quite fast, be careful not to overcook. Add green onions, stir for just a few moments, remove from heat and serve over Thai jasmine rice, or in a serving bowl with other Thai dishes. Eat it steaming hot. Your entire home will have the wonderful aroma of ginger.

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Comments

ayesha
September 23rd, 2008
9:49 AM
try this recipes,very yuuuuuuuuuuuuuummmmmmmmmmmmyyyyyyyyyyyy
Jack Steed
October 7th, 2008
2:17 PM
I ordered the ingredients to make the ginger chicken and made it 10/3/08. Very good dish and simple to make. These dishes are so healthy I try to make at least one thai meal a week.
Anonymous
January 22nd, 2009
4:13 PM
Delicious, healthy recipe! Most of the thai recipes I cook on this site are spicy, but some of my family members don't like extremely spicy food. This, however, they really enjoyed, even with the 1/4 cup of jalapeno peppers which aren't as intensely hot as they are flavorful in this dish.
Alan McCracken
December 1st, 2009
5:24 PM
Looks like a great recipe but tne pictures surely show more than a 1/2 cup of chicken. What amount did you use? Thanks. Love your site!
HUSSAINA
December 1st, 2009
5:33 PM
ALL THE RECIPES IN THIS SITE ARE SUPER. SO ARE THE PRODUCTS. ADVERTISED. YOU CAN'T GO WRONG WITH THIS SITE.
Anonymous
December 4th, 2009
11:56 AM
Very good. Remember to use only a little chicken, and lots of mushrooms. Notice how little golden sauce and dark soy are used in the video: I prefer those proportions to the ones in the recipe.
Half Thai Ken
January 18th, 2010
7:18 PM
I grew up in a thai home...my thai mother makes the best food. She actually worked in several restaurants thru the yaers as well as make desserts at home. I just wanted to say this is a very delicious recipe!
arlene rances
February 2nd, 2010
10:21 AM
superb!!!I really really really love this.
Randy Hotz
February 7th, 2010
2:44 PM
Wonderful!!!
Anonymous
February 20th, 2012
9:57 PM
I just found this website. It is great. I would love to go to Thailand, but won't be able to anytime soon. Love the Thai food. Can't wait to try out these recipes. Keep the videos coming. I've watched just about everyone of them.

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