Thai Ginger Chicken (Gai Pad Khing)

Gai Pad Khing is a popular Thai stir-fry that features chicken and fresh ginger as its star ingredients. This dish is known for its aromatic properties and balanced flavors, combining the warmth of ginger with savory soy sauce and a hint of sweetness. It’s a comfort food in Thai cuisine that’s both healthy and delicious, perfect for everyday meals.

Ingredients:

Main Ingredients:

• 500g chicken breast or thigh, sliced thinly
• 100g fresh ginger, julienned
• 3 cloves garlic, minced
• 2 onions, sliced
• 100g wood ear mushrooms (optional)
• 2-3 spring onions, cut into 2-inch lengths
• 2-3 fresh red chilies, sliced (optional)

Sauce Mixture:

• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 1/4 cup chicken stock or water
• White pepper to taste

For Cooking:

• 2-3 tablespoons vegetable oil
• 1 tablespoon sesame oil (optional)

Directions:

1. Preparation:
   • Slice chicken into thin, bite-sized pieces
   • Julienne ginger into thin strips
   • Slice onions into wedges
   • Mince garlic
   • Soak wood ear mushrooms in warm water if using (about 15 minutes)
   • Cut spring onions into 2-inch lengths
   • Mix all sauce ingredients in a small bowl
2. Marinate the Chicken:
   • In a bowl, combine chicken with:
     • 1 tablespoon soy sauce
     • 1/2 teaspoon white pepper
   • Let marinate for 15-20 minutes
3. Cooking Process:
   • Heat wok or large frying pan over high heat
   • Add vegetable oil and sesame oil
   • Add minced garlic and stir-fry until fragrant
   • Add ginger and stir-fry for 30 seconds
   • Add marinated chicken and stir-fry until nearly cooked
   • Add onions and mushrooms
   • Pour in the sauce mixture
   • Stir-fry until chicken is fully cooked and vegetables are tender-crisp
   • Add spring onions and chilies
   • Give a final stir and remove from heat
4. Final Adjustments:
   • Taste and adjust seasonings if needed
   • Add more white pepper if desired
   • Ensure sauce has thickened slightly

Serving Suggestions:

• Serve hot with steamed jasmine rice
• Garnish with extra spring onions and fresh chilies if desired
• Can be paired with other Thai dishes for a complete meal

Tips for Best Results:

1. Ginger Selection:
   • Use fresh, young ginger for best results
   • Older ginger can be too fibrous and strong
   • Peel ginger before julienning
2. Chicken Preparation:
   • Slice chicken against the grain for tenderness
   • Keep pieces uniform in size for even cooking
   • Don’t overcook the chicken to maintain juiciness
3. Cooking Technique:
   • Use high heat throughout cooking
   • Keep ingredients moving in the wok
   • Don’t overcrowd the pan
   • Cook in batches if necessary

Storage:

• Can be stored in an airtight container in the refrigerator for up to 3 days
• Reheat in a wok or microwave until hot
• Add a splash of water when reheating if needed

Variations:

• Can substitute chicken with pork, shrimp, or tofu
• Add other vegetables like bell peppers or carrots
• Adjust spiciness by varying the amount of chilies
• For a vegetarian version, use mushroom sauce instead of oyster sauce

This dish is perfect for those who love the warming properties of ginger and enjoy Thai cuisine’s balanced flavors. It’s also a great introduction to Thai cooking for beginners, as it uses simple techniques and readily available ingredients.