Gai Pad Khing or Kai Phat Khing

Gai Pad Khing or Kai Phat Khing (literally, stir-fried chicken with ginger) original this dish is from Taejew Chinese food (Taejew is one of Chinese dialects and it is the biggest group of Chinese in Thailand). This dish is used to be found at Raan Khao Tom which is kind of Taejew Chinese restaurant (literally for Raan Khao Tom, rice porridge shop) but nowadays it is available almost every Raan Khao Khaeng. Raan Khao Khaeng is a short order Thai restaurant, it is a Thai fast food but all the food is made from scratch everyday. Gai Pad Khing is pretty much one of Raan Khao Khaeng’s main dishes.

Chinese immigrants introduced ginger to Thai people through Chinese food in Thailand, when we talk about ginger we will think about some of Chinese dishes that have been known for a long time and became a common food for Thai people, for example - Pad Khing, steamed fish with ginger and as well as a well-known dessert called Bua Loy Nam Khing , is made of sticky rice dough balls in the ginger and brown sugar water. Chinese people use this dessert as part of a wedding ceremony.

Ingredients

2                 Chicken breasts (about 400 g.), cut into ½ inch x 1 ¾ inches

3 cloves      Garlic, chopped fine

¹⁄₆ tsp          Salt

2 tsp            Soy sauce

Marinate chicken with other ingredients above for an hour.

½ cup          Young ginger, shredded

1                  Onion,small, cut into ½ inch wedges

¹⁄₂  cup        Cloud or wood ear or Chinese black fungus, soak in warm water until soft and cut into stripe ½ inch x 2 inches 

Vegetable cuts



3                 Green onion, cut into ¾ inch long

½ tsp           Sugar

1 ½ tbsp      Soy sauce

1 ½ tbsp      Cooking wine

4  tbsp         Oil

6 – 8 tbsp    Water

Instruction

1. Heat a steel wok over high heat, and add 2 tbsp oil until smoke coming up from the wok. Add marinated chicken, stirring and breaking up any lumps until chicken turned pale colour.
2. Add cooking wine and stir and flip a few times with a spatula. Add more oil, ginger, onion, fungus, and stir and flip a few times, and add soy sauce. During this process add 2 -3 times of water. Cook until vegetables wilted.
3. Just before remove from heat, add green onion and mix well. 
4. Serve with steamed rice

   

   On the left is dried fungus and after soak in water the size can be as big as on the right