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Stirfried
Chicken with Ginger
(KAI PHAT KHING)
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INGREDIENTS : |
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Vegetable oil |
4 |
tbsp. |
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Chicken breast
meat, sliced |
8 |
oz. |
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Onion, peeled
and sliced from stem to
blossom |
1 |
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Young ginger, julienne
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1/2 |
cup |
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Woodear mushrooms,
soaked in water, rough
cut |
1 |
cup |
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Spring onions,
cut into 1 inch pieces |
1/2 |
cup |
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Red spur chili
peppers,
sliced length wise |
1 |
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Green spur chili
peppers, sliced length
wise |
2 |
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Sugar
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1 |
tsp. |
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Fish sauce |
2 |
tbsp. |
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(4 servings)
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1. Heat oil in a pan and as soon as it's hot add onion pieces.
Cook briefly then add sliced chicken, stirfry until done.
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2. Add woodear mushrooms, ginger, two kinds of spur chili
peppers and season with fish sauce and sugar.
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3. Add spring onions and stir mix quickly. Spoon this stirfry
onto a plate and serve.
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| Tips… |
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This dish is to be eaten with rice and represents a Chinese
influence in Thai cuisine. Usually a favorite of tourists
who find this dish delicate and mild.
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Woodear mushrooms are sold in most Asian grocery stores and
have different names such as black or white fungus. They both
have to be rehydrated before use.
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