Ginger Chicken, Gai Pad Khing

If you had Ginger Chicken in some Thai restaurants here before, you might find this dish looks a little different from the one they serve in the restaurants, which some have bell peppers, scallion or even broccoli?...

Gai=chicken, Pad=stir fried, Khing=ginger

This is a kind of Ginger Chicken we eat at home in Thailand. There are no other vegetable besides julienne gingers and black fungus ( aka cloud ear, tree ear, wood fungus, mouse ear, and jelly mushroom) put into it.

soaked black fungus

The taste is quite rich with Asian sauces, touch of spice from ginger and a little punch from whisky, which makes it a perfect dish to eat with plain, steamed rice.

julienne fresh ginger

Ingredients : serve four people.
- 2 cups of fresh julienne gingers
- 1 hand full of dried Black Fungus (available at most Chinese market and groceries), soaked with water until soft
* These dried fungus need to be rinsed and squeezed a few times until the water is clean.*
- 2 big pieces of boneless chicken thigh, cut into medium chunks

- 2 tbsp. vegetable oil
- 1 tbsp. oyster sauce
- 2 tbsp. soy sauce
- 3/4 cup of water
- 2 tbsp. sugar
- 1 1/2 tbsp. whisky (any kind your husband has)
- 1 tbsp. of fine ground white pepper

Dried Black Fungus

soak them with water


Heat up the pan

1. In a small bowl, mix up all sauces and sugar, leave out the whisky.
1. In a hot pan, put in vegetable oil, follow with ginger, saute till fragrant and soft.
2. In goes chicken, saute until no pink meat left.
3. Add in mixing sauces and water, stir until all ingredients are incorporate, cover the pan with a lid for 3-4 minutes
4. Add whisky, black fungus, saute about 2-3 minutes, sprinkle in ground pepper ( up to this point, it should have quite a lot of sauce in the pan, if it isn't, add 2 more tbsp of water.)
5. Put the lid on again and let it simmers for another 3 minutes, let the sauce subsided. Turn off the heat, serve with steamed rice.

Ginger Chicken, Gai Pad Khing