Chicken with Ginger Recipe

Gai Phad King Recipe

(Thai Recipe)

1 cup (2 oz/60 g) cloud or tree ear mushrooms (black or white fungus)

¼ cup (2 fl oz/60 ml) vegetable oil

6 cloves garlic, peeled and coarsely chopped

1 small onion, thinly sliced

12 oz (375 g) boneless, skinless chicken breasts, thinly sliced

1 cup (4 oz/125 g) loosely packed, julienned fresh ginger, preferably young ginger

1 tablespoon fish sauce

3 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon soybean paste

2 fresh long red chlies, cut into large pieces

½ cup (4 fl oz/125 ml) chicken broth or water

8 scallions (green onions), white part only, chopped

Method:

If using dried mushrooms, soak in water for 10 minutes; drain.  Use scissors to trim hard core, then cut mushrooms into pieces.  Heat oil in a wok or large, heavy frying pan over high heat and fry garlic just until it starts to brown.  Immediately add onion and chicken, and stir-fry until meat is opaque on all sides, about two minutes.  Add ginger and mushrooms, then fish sauce, oyster sauce, soy sauce, and soybean paste.  Stir-fry for 1 minute.  Add chilies and broth or water, bring to a boil, and cook for 1 minute.  Stir in scallions.  Transfer to a serving dish and serve.

Note:  If cloud or tree ear mushrooms are unavailable, substitute an equal quantity of straw mushrooms or standard mushrooms.