|
|
|
 |
|
|
Kai Pad Khing - Ginger Chicken
|
 |
|
1 1/2 lb Chicken breast (Cut into thin 1 x 1/2 strips)
6 oz Ginger root (sliced diagonally into thin pieces)
6 oz Yellow onion (Peeled & cut it into 1/2-inch squares)
1 oz Cloud ears
2 cups Water
2-3 tsps Fish sauce
2 tbsps Sugar
1 tsp Black soy sauce
1 bunch Green onions(cut into 1-inch length)
1/4 cup Cooking oil
2 cloves Garlic (finely chopped)
1/4 tsp Ground white pepper
2 tbsps Cornstarch (mix with 2 tsps water)-optional
|
1. Soak cloud ears in 1 cup of water for 15 minutes until soft. Drain and set aside.
2. In a wok, heat oil and add garlic to stir fry until light golden. Add chicken to stir fry for 3 to 5 minutes until cooked. Stir in cloud ears, ginger root, yellow onion, fish sauce, sugar, black soy sauce, and water for 2 to 3 minutes until water is boiled.
|
 |
Preparation Time: |
Serves: 3 |
| Recipe Origin: Thailand |
|
Submitted by: |
|
Baovan Truong
Washington
United States |
|
|
|
|
| This recipe has been viewed 8387 times. |
|
|
|
