Gai pad khing

Method

1. 1 Slice the ginger into very thin strips and soak them in cold water for 10 minutes to reduce its pungency while keeping it crispy.
2. 2 The amount of ginger, up to 70g per serving, is correct; this dish is made with ginger as the main ingredient.
3. 3 Marinate the sliced chicken with cornstarch and soy sauce for 15 minutes.
4. 4 Sauté the chicken over high heat for 4 minutes, then add the soaked and shredded wood ear mushrooms and stir for 60 seconds.
5. 5 Add the shredded ginger and stir-fry for 90 seconds; the ginger should retain its shape and be crispy, not mushy.
6. 6 Season with Thai soy sauce and sugar, then add chopped scallions and chili peppers, and stir for 30 seconds.