Friday, September 5, 2008

Stir-fried Chicken with Ginger (Phat Khing Gai)

  • 3-4 Tbsp. vegetable oil
  • 3-4 cloves garlic, finely chopped
  • 15 g dried black fungus, soaked and drained
  • 25 g fresh ginger, julienned
  • 1 lb chicken breast fillet, sliced
  • 4-5 Tbsp. chicken stock or water
  • 1 small sweet onion, cut into 8 wedges
  • 2 green onion (scallions), diagonally sliced
  • 1 Tbsp. sugar (to taste)
  • 2 Tbsp. oyster sauce
  • 1 Tbsp. fish sauce (to taste)
  • 1 Tbsp. thin light soy sauce (to taste)
  • ground white pepper, for spinkling
  • a few cilantro leaves, for garnishing


  • Heat the oil in a wok or frying pan and stir the garlic over a medium heat until light brown.
  • Add the meat and stir until the meat is cooked.
  • Add oyster sauce, fish sauce, thin light soy sauce and sugar and stir.
  • Add ginger, black fungus, sweet onion and chicken stock or water. Stir for a few minutes.
  • Taste, then adjust the seasoning if necessary. Stir in the green onion.
  • Sprinkle with ground white pepper and cilantro leaves before serving.

Makes 3 to 4 Servings

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