Monday, October 26, 2009
Stirfried Chicken with Ginger (KAI PHAT KHING ไก่ผัดขิง)
Vegetable oil 4 tbsp.
Chicken breast meat , sliced 8 oz.
Onion, peeled and sliced from stem to blossom 1
Young ginger, julienne 1/2 cup
Woodear mushrooms, soaked in water, rough cut 1 cup
Spring onions, cut into 1 inch pieces1/2 cup
Red spur chili peppers, sliced length wise 1
Green spur chili peppers, sliced length wise 2
Sugar 1 tsp.
Fish sauce 2 tbsp.
1. Heat oil in a pan and as soon as it's hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.
2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.
3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.