Thai Ginger Chicken- Gai Pad King

Thai Ginger Chicken- Gai Pad King

My journey to discover different cuisines began in the early 80s. I became interested in Chinese, Thai and Indian food, but I had no idea where to start learning about these cuisines, which at that time were still quite obscure. Certainly there were Chinese and Indian restaurants, but Thai restaurants were a bit more few and far between.I cooked this Ginger Chicken at least once a week for years. It’s excellent and has all the balance of flavors that Thai food is known for.

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Prep Time 10

Cook Time 8

Servings: 4

Course: Main Course

Cuisine: Thai

Ingredients Equipment Method Notes

Ingredients

1 lb Chicken Thighs boneless, skinless, cut into bite size chunks.
3 Tbsp Vegetable Oil
1 Onion thinly sliced, in half and then sliced
5 cloves Garlic chopped
2 Tbsp Light Soy Sauce
2 Tbsp Ginger finely chopped
2 sprigs Mint Leaves separated from stem.
8 dried Chinese Mushrooms soaked in hot water, stemmed and sliced. You can substitute fresh Shiitake mushrooms too.
5 Green Onions cut into 1″ long pieces
2 fresh red Thai Chillies seeded and slivered.
2 Tbsp Chinese Rice Vinegar
1 tsp Sugar
2 Tbsp Fish Sauce Nam Pla

Equipment

Method

Heat the oil in a wok and fry the onions until limp. Add the garlic and stir fry for about a minute.
Add the chicken and stir-fry for 2 minutes. Then add the soy sauce, ginger, mushrooms, mint, green onions, and chillies
After a few minutes, when the chicken is just cooked, quickly season with rice vinegar, sugar and fish sauce and remove from heat and serve.
Decorate with a few additional mint leaves and serve with Jasmine rice.

Note: I like to mix up the rice vinegar, sugar, and fish sauce, so that it’s ready to add at the end.

Notes

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