Have you ever wished that your favorite vendor put more meat into your Pad Thai? Or make your Tom Yum less spicy? We have a perfect solution for you!
’Cook Like a Thai’ is a column that brings you authentic recipes of your favorite Thai dishes. Although it is relatively cheap to eat out here in Thailand, home cooking definitely has its perks. That is, you are free to adjust the recipes to your preferences, and opt for higher quality materials.
This time we bring you a common yet lesser known dish among foreigners, Ghai-Pad-Khing or Chicken-Ginger Stir-fry. This dish is relatively simple and can be easily adjusted according to your preference, whether it be adding more chilis for spiciness or baby corns for the small ones. See below for more!
Servings: 1 Plate
- Sliced Chicken, 150 g
- Sliced Aged Ginger, 150 g
- Chopped Onion, 60 g
- Wood Ear Mushroom 50 g
- Green Onion, 2 stalks
- Carrots, 15 g
- Smashed Garlic, 15 cloves
- Oyster Sauce, 1 tbsp
- Black Soybean Paste (Tao-Chiew), 1 1/2 tbsp
- Soy Sauce, 1 1/4 tbsp
- Sugar, 1/2 tsp
- Chicken Stock, 1/2 tbsp
- Cooking Oil, 2-3 tbsp
- Add about 10 drops of soy sauce to sliced chicken, and leave for 10 minutes to marinate.
- When garlic is slightly brown, stir in ginger.
- After about 5 minutes when ginger starts to brown, add in sliced marinated chicken. Make sure the chicken wasn’t sliced too thickly or it won’t cook properly.
- When the chicken is cooked, stir in onions, mushrooms, and carrots.
- After the veggies are cooked, turn up the heat then add all the saucescondiments. Add the chicken stock last.
- Continue stirring for a while until everything is well-mixed. Try tasting to see if you want to adjust the taste accordingly. If it’s too salty, feel free to add more stock.
- Garnish with green onion, and serve with rice.
Let us know how your attempt goes, and feel free to share the results in the comments sections on our Facebook Page! Other suggestions or requests for other recipes are always welcomed as well. Bon Appetit!