Photograph of the finished Gai pad khing

Thailand · Gà xào gừng sợi Gai pad khing

Gai pad khing

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1 kg
  • Photograph of Ginger Ginger 280 g
  • Photograph of Wood ear mushrooms Wood ear mushrooms 80 g
  • Photograph of Spring onion Spring onion 160 g
  • Photograph of Thai soybean paste Thai soybean paste 100 g
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Chilli Chilli 12
  • Photograph of Cornstarch Cornstarch 48 g
  • Photograph of Oil Oil 140 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of Steamed rice Steamed rice 800 g

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.
Start cooking