© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
This is one of a pair of recipes that cause some confusion because of their similar names (See the second recipe in the pair): gai is chicken; pad means stir-fried; khing is ginger. So this dish is chicken stir-fried in ginger. 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.
2 to 3 red chilies (prik ki nu), slivered
3 tablespoons peanut oil
1 tablespoon chopped garlic
1 cup chicken, cut into bite sized pieces
1 cup mushroom, sliced
3 tablespoons grated ginger
2 tablespoons fish sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
3 tablespoons chopped onion
3 tablespoons scallion/green onion, cut into 1 inch pieces
1 cup prik chi fa, a variety of jalapeño, optional
pinch of sugar
ground prik thai (black pepper)
bulbs of 3 to 4 scallions, and cilantro leaves for garnish
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. Serve with steamed rice, and garnish.
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 marinating to be added to the cooking.