Stir Fried Chicken with Ginger and Black Ear Mushrooms Recipe(ไก่ผัดขิง ; gai pat king)
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chicken breast (อกไก่)
cut into bite-size cubes
black ear fungus (เห็ดหูหนู)
fresh banana chili (phrik yuak) (พริกหยวก)
cut into long, thin strips
dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
cut into 2 cm (0.8″) pieces
Thai garlic (กระเทียมไทย)
crushed and roughly chopped
neutral tasting cooking oil (น้ำมันพืช)
light soy sauce (ซีอิ๊วขาว)
fermented soybean paste (tao chiao)(เต้าเจี้ยว)
ground white pepper (พริกไทยป่น)
granulated sugar (น้ำตาลทราย)
sea salt (เกลือทะเล)
water or stock (น้ำเปล่าหรือน้ำสต๊อก)
Mix all the seasoning ingredients; set aside.
Place a well-seasoned wok over medium-high heat. When the wok is hot, pour in the oil followed by the garlic.
Stir fry quickly until fragrant; do not allow the garlic to brown.
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.
Sprinkle some water to deglaze the wok and create steam, and then add the black ear mushrooms and the fresh and the dry chilies.
Continue stir frying for a few more seconds before adding the seasoning sauce, then stir fry until the chicken is well done.
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