Ingredients
-
3
-
1
-
6
-
1 1/2
-
2
-
2
-
2
-
8
-
5
-
-
-
-
-
-
Directions
Thai Chicken with Ginger and Mushrooms – Gai King, Adapted from the “Original Thai Cookbook”. Has all the typical Thai stir-fry flavors in it. You could use dried mushrooms if you wish, but be sure to soak them first., I followed the recipe to the letter using re-hydrated mushrooms and the result was quite good and well received by my guests. However having eaten this dish many times in Thailand I felt it lacked enough ginger in the taste. After all that should be the most memorable flavour of the dish., I thought this was a great recipe to make at home for those who aren’t very experienced in Thai cuisine like me. While it’s not a restaurant quality final result, it was fabulous as a way to get my kids to try something different. We all enjoyed it though I did tweak it a little by reducing the garlic and the chilli to make it a little milder. I would highly recommend this to those who are new to Asian cooking as it was a fairly straight forward recipe which gives a great result.
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Steps
|
1
Done
|
In a Small Dish, Mix Together Vinegar, Fish Sauce and Brown Sugar Until Brown Sugar Dissolves; Set Aside. |
|
2
Done
|
Heat Oil in Wok and Stir-Fry Onions, Garlic and Chicken For 2 Minutes For 2-3 Minutes or Until Onions Are Limp. |
|
3
Done
|
Add Soy Sauce, Ginger, Mint, Mushrooms, Green Onions, Chilies and Cook Until Chicken Is Cooked Through. |
|
4
Done
|
Working Fast, Add Vinegar, Brown Sugar, and Fish Sauce Mixture to Chicken and Take Off the Heat. |
|
5
Done
|
Serve at Once With Steamed Jasmine Rice. |
