Stir fried chicken with ginger (Gai pad khing)
OK… I have to come clean on this one…. I’m not a fan of ginger (I learned today ‘old ginger’) but this dish needs it and it’s not overly ‘gingerie’ [sic?]…
| ¼ Cup | Chicken, sliced |
| ¼ Cup | Mushrooms (we used jelly mushrooms here, they’re great) |
| 2 Tab | Vegetable oil |
| 1 – 2 | Spring onion |
| ¼ | Red onion, finely sliced |
| 1 | Bird’s eye chilli |
| 1 | Clove garlic |
| ¼ Cup | Chicken stock |
| 1/8 Cup | Old ginger, finely sliced in long pieces |
| 1/8 Cup | Young ginger, finely sliced in long pieces |
| Seasoning | |
| ½ Tab | White sugar |
| ½ Tab | Oyster sauce |
| ½ Tab | Soy sauce |
- In a wok, heat oil and add garlic. Cook until fragrant (don’t burn)
- Add chicken and cook until … well…. Cooked
- Add chicken stock and bring to the boil
- Add ginger, red onion, mushrooms and seasoning and taste. Adjust to taste
- Add chilli and spring onion, toss, turn off heat and taste. Adjust if required
NOTES:
‘old ginger’ is that ‘rooty’ [sic? again] we get in Australia. The young ginger is just literally the young root, it is clean and white and doesn’t have the sharp taste of the ‘old’ ginger. I don’t know if we can get it but it would be worth growing ginger just to get the real stuff, it’s light and fresh.