ezRecipe-Zee: Cooking Recipe: How to make Ginger Chicken

Ginger Chicken - {Gai Pad Khing}

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Date Added:	April 7, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, Ethnic, Copy Cat / Restaurant

Ingredients:

3     tablespoons   peanut oil
1     tablespoon    chopped garlic
1     cup           chicken
1     cup           sliced mushroom
3     tablespoons   grated ginger
2     tablespoons   fish sauce
2     tablespoons   dark soy sauce
2     tablespoons   oyster sauce
1     pinch         sugar
3     tablespoons   chopped onion
2                   Thai chile peppers - (to 3)
3     tablespoons   scallion/green onion
                    Thai pepper powder- (optionally you
                    may add a cup of jalape�o peppers)
                    Scallion bulbs
                    Cilantro/coriander leaves

Directions: one line for each direction. When saved the lines will be numbered.

Mix the fish sauce, soy and oyster sauce ready for use,
Bring the oil to the smoking point in an adequately large wok, and add the chicken and garlic, and stir-fry until the chicken begins to change color (this is quite quick, so don't overcook).
Add the sauce and stir until it returns to a bubbling consistency, then add the remaining ingredients, and stir until the chicken is cooked.
The recipe for pork is identical; beef, if it is used, should be marinated in a mixture of 2 tablespoons of whiskey and the fish sauce, soy sauce and oyster sauce, which should be retained after marination to be added to the cooking.
Sprinkle Thai pepper powder over the dish and serve over Thai jasmine rice, or in a serving bowl with other Thai dishes.
This recipe yields ?? servings.
Comments: This is a simple, quick meal that could equally be made with pork or beef, or even shrimp, or for the vegetarians, tofu marinated in a mixture of dark soy and fish sauce for flavor.
It is cooked in a hot wok -- the peanut oil used for cooking should be at the smoking point. However if this makes you a little nervous it doesn't suffer from being cooked a little cooler. 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.
Because of the high temperatures you will need to move swiftly from step to step. Therefore 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.

Rating: ()

Added On: April 7, 2008

* Thai Recipes from ImportFood.com at http://www.importfood.com/recipes.html