|
If anything, I'm a creature of habit. I invariably order Gai Pad Khing in Thai restaurants. Having eaten it
in quite a few restaurants, and having done a little research on the Web, I've come up with this basic, simple
recipe, which can easily be modified. Just like with any stir-frying, it's essential to have everything ready to
go before you put the heat under the wok. As quickly as this cooks, you don't want to be farting around chopping,
slicing, dicing and measuring ingredients after you start cooking!
list of ingredients:
3 TBL of peanut oil
1 TBL chopped garlic
1 cup of chicken, cut into bite sized pieces
3 TBL of grated (or very thinly sliced) fresh ginger. Use less for less zing.
pinch of sugar
6 TBL of scallions (or onions), cut into less than bite-sized pieces
ground black pepper, to taste
sauce ingredients:
2 TBL of fish sauce
2 TBL of dark soy sauce
2 TBL of oyster sauce
vegetable options:
Slivered hot peppers, mushrooms, thinly sliced carrots, pea pods, celery, bamboo shoots, water chestnuts, cabbage,
bell peppers, bean sprouts, sliced succhini and/or squash, baby corn, etc. Just remember, keep it simple, and colorful.
Keep it simple so the different ingredients retain their individual tastes, and so you won't have to spend hours
in prep time. Keep it colorful because it presents itself well, and will have a higher nutritional value.
Begin by chopping, slicing, and dicing all ingredients into bite-sized pieces, and put them aside in small bowls.
Mix the fish, soy, and oyster sauces together in a small bowl. Keep everything near your wok ready for use. Heat
the oil until it begins to smoke in your wok. We're talking high heat here. Add the chicken and garlic, and
stir until the chicken begins to change color. Don't overcook. Add the sauce and stir until it begins
bubbling. Then add the remaining ingredients and stir until the chicken is done, and the vegetables are done enough
for you. Serve with Thai rice.
Go Back to Previous Page
|