Thai Chicken With Ginger And Mushrooms Gai King Recipes

THAI GINGER CHICKEN (GAI PAD KING)

Steps:

• Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

THAI GINGER CHICKEN STIR-FRY (GAI PAD KHING) RECIPE - (4/5)

Steps:

• In a small bowl, mix together the fish sauce, oyster sauce, and sugar. Keep near the stove, along with the chicken and vegetables. Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and sear, undisturbed, for about 1 minute. Add garlic, stir, and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the green onions, bell pepper, onions, ginger, and sauce. Stir-fry for 2 to 3 minutes, until the chicken is cooked through and the bell peppers and onions are crisp-tender. Serve immediately, with plain white or brown rice.

THAI CHICKEN WITH GINGER AND MUSHROOMS - GAI KING

Steps:

• In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside.
• Heat oil in wok and stir-fry onions, garlic and chicken for 2 minutes for 2-3 minutes or until onions are limp.
• Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through.
• Working fast, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat.
• Serve at once with steamed jasmine rice.

SUPATRA'S THAI CHICKEN (GAI YANG)

Steps:

• Thoroughly wash the chicken and pat dry with a paper towel.
• Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl.
• Mix ingredients together thoroughly and apply as a marinade to the chicken.
• Refrigerate for at least 15-20 minutes.
• Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning.
• (If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.).
• Remove from grill and serve with chili sauce for chicken.

THAI-INSPIRED GINGER CHICKEN

Steps:

• Cook oil, garlic, and serrano pepper in a wok over medium heat until fragrant, about 30 seconds. Add chicken; cook and stir until cooked through and no longer pink, about 7 minutes; add water if it becomes too dry.
• Add soy, oyster, and fish sauces. Add mushrooms and cook for 4 minutes. Put ginger in the wok and cook for 1 to 2 minutes more.