Thai Ginger Chicken

This aromatic and pungent Thai ginger chicken is one of the popular Chinese influenced dishes. It consists of chicken meat, julienne ginger, sliced onion, chopped spring onion and sliced wood ear mushroom or known as "black fungus" or "tree ear".

Fresh and young ginger is required for this dish. Why?....It adds more water content with the mild and aromatic flavors into the dish. Thus, seasoning this dish should be kept at a minimum.

The health benefit of ginger is obviously well known and is accepted worldwide. It helps release pain from arthritis and also reduces blood thinning and cholesterol. It is also great for fighting heart disease.

Fresh wood ear mushroom is preferred as it is crunchier than the dehydrated type. However, the dehydrated type is better than nothing. If you use the dehydrated wood ear mushroom, soaking in water until soft is required.

Chicken tenderloin is preferred or substituted with chicken breast is still OK. Adding chicken liver mixed with chicken meat is also a popular recipe. If you are not a fan of chicken, you can also try it with white marine fish fillets.

This delicious Thai ginger chicken also makes a perfect match with Choo Chee Curry with Seabass or Stir fried asparagus with prawns!

Bon appetite!

Thai ginger chicken

Stir Fried Chicken with Ginger
gai pad khing

Preparation: 10 minutes
Cook Time: 15 minutes
Served 2

Chicken tenderloin bite sized cubed 250 g
Ginger peel skin off and thinly julienne 2 inch long 1 handful
Onion lengthwise thinly sliced half whole
Spring onion cut 1 inch long 3 stems
Garlic finely chopped 1 tbsp
Wood ear mushroom shredded thinly lengthwise 1 handful
Vegetable oil 2 tbsp

Light soy sauce 1 tbsp
Sugar 1 tbsp
Oyster sauce 1 tbsp

Let's get started!

How to make:
Step 1 – stir frying

  • Heat oil in a wok over medium heat.

  • Fry garlic, when turned yellow and fragrant, add chicken until nearly cooked.

  • Stir fry ginger and onion until slightly soft or approximately a few minutes.

  • Then add wood ear mushroom. Keep stirring until evenly cooked.

  • Season with light soy sauce, oyster sauce and sugar.

  • Then add spring onion and remove from the heat.

  • Serve with steamed Jasmine rice.

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