Thaifoodmaster’s Professional Thai Cooking Courses in Chiang Mai

Our workshop participants gain strong foundations enabling them to create authentic Thai classic recipes; or use their own culinary creativity to modify, adjust and elevate, both ancient and modern, Thai dishes within a context that makes sense stylistically and taste-wise.

Read More…

Stir Fried Chicken with Ginger and Black Ear Mushrooms (ไก่ผัดขิง ; gai pat king)

Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation
By: Hanuman

This page is also available in: Thai

Stir-fried chicken with ginger - gai phat khing – ไก่ผัดขิง

Stir Fried Chicken with Ginger and Black Ear Mushrooms Recipe
(ไก่ผัดขิง ; gai pat king)
Prep time
Cook time
Ready In
Recipe type: Main
Cuisine: Thai
Serves: 2


  • 200 gr chicken breast, cut into bite-size cubes
  • 1/2 cup fresh ginger, thinly julienned
  • 1/2 cup fresh black ear mushrooms
  • 1/2 cup fresh banana chilies, cut into long, thin strips
  • 1/3 cup large dry chilies, cut into 2 cm (0.8″) pieces
  • 1 tablespoon garlic, crushed and roughly chopped
  • 2 tablespoons natural taste oil
Season with:
  • 1 tablespoon light soy sauce
  • 1 tablespoon fermented soybean paste (tao chiao)
  • 1/4 teaspoon ground white pepper
  • pinch of sugar
  • pinch of salt
  • 1/3 cup stock or water
  1. Mix all the seasoning ingredients; set aside.
  2. Place a well-seasoned wok over medium-high heat. When the wok is hot, pour in the oil followed by the garlic.
  3. Stir fry quickly until fragrant; do not allow the garlic to brown.
  4. Add the chicken breast meat; quickly stir fry until the chicken color has changed, then add the ginger and continue stir frying until the chicken is almost thoroughly cooked.
  5. Sprinkle some water to deglaze the wok and create steam, and then add the black ear mushrooms and the fresh and the dry chilies.
  6. Continue stir frying for a few more seconds before adding the seasoning sauce, then stir fry until the chicken is well done.


0 comments… add one

Leave a Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

* indicates required