Chicken Ginger Stir Fry (Gy Paht King)
Thai-style Stir-Fried Chicken with Ginger
Chicken Ginger Stir Fry is a favorite amongst those who prefer less spicy Asian dishes (especially kids!). The addition of red pepper adds color, texture and a bit of heat if spicy chilies are used. In the Thai version of this classic Chinese stir-fry, fish sauce is used in addition to the usual Chinese sauces. This type of stir-fry is best served piping hot so it should be cooked last in preparation for a Thai-style family meal. Other dishes to serve with this dish could include a clear Thai soup, steamed fish and perhaps a spicy dipping sauce.
- 2 Tbsp Tree Ear (Cloud Ear) Mushroom, soaked until soft
- 1/2 cup peeled and julienned fresh ginger
- 2 small mild red chili peppers (fresno or serrano) or sweet red peppers, cut diagonally into 1/2 inch pieces
- 1 small white onion, peeled and cut into small sections
- 1 Tbsp minced garlic
- 2 spring onions, cut into 1 inch pieces (discard tops)
- 1/2 lb (200 grams) chicken breast, cut into 1 inch pieces
- 2 Tbsp cooking oil (e.g. palm, soybean, or corn)
- 1 Tbsp Thai Yellow Soybean Paste
- 1 Tbsp Golden Mountain Seasoning Sauce
- 1 Tbsp Thai Fish Sauce (Golden Boy brand is recommended)
- 2 Tbsp sugar
- Preliminaries: Wash and peel about 3-4 inches of ginger root. Julienne into thin 1 1/2 inch long pieces. Set aside. Pre-soak the dried mushrooms for about 5 minutes. Trim away tough core of the mushrooms, slice into pieces and set aside. Cut red peppers diagonally into attractive approximate half-inch pieces. Peel and cut white onion in half and then into smaller sections lengthwise. Set aside. Peel and mince the garlic (or simply smash the cloves with a side of a cleaver if you prefer and add whole to your stir-fry). Cut spring onion into approx. 1 inch pieces, discarding the tops. Wash chicken and pat dry. Cut into bite-size pieces, approx 1 1/2 inch length, 1/2 inch wide by 1/4 inch thick.
- Heat wok over high heat. Add cooking oil, heat quickly (10 seconds), add garlic, stirring. Add chicken and cook until opaque and no longer pink.
- Add ginger and white onion, stir-frying briefly. Add mushrooms and continue to stir-fry another minute (depending on heat).
- Add soybean paste, Golden Mountain Seasoning Sauce, fish sauce and sugar, stir-frying to combine and cook for another 1-2 minutes until thoroughly combined. The vegetables should still be somewhat firm, not soft. Add spring onion, red chili peppers, quickly stir to combine and transfer to a serving plate. Serve hot for best taste.
Serves 3-4 with steamed jasmine rice and other dishes in an Asian family-style meal.
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