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 ofdark soy and fish sauce for flavor.
It is cooked in a hot wok - you'll notice from the video (below left) 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.
For 4 Person(s)
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.