Pad Khing Gai (Thai Ginger Chicken Stir-Fry)

This recipe is a definite staple in Thai restaurants, and very easy to make.  Sometimes called ginger chicken, or chicken with baby ginger, this Chinese-influenced recipe is very mild (if you omit the chile peppers, which recommend) and gives you tons of sweetness and rich flavor with just a whisper of Thai flavors.  This dish is not too different from cashew chicken in terms of the end result, but it's a heck of a lot easier to get there.  If you can find it, look for jars of preserved sliced baby ginger in brine, which has a much more subtle ginger flavor that won't take your breath away quite as much.

So now, to help you understand how to order this in a restaurant if you find yourself in one of the few parts of Thailand where someone nearby doesn't speak English, let's revisit:

Culturally Insensitive Language Training

In my post for pad prik khing gai, I gave a few Thai translations of interest, which are still valid.  Here they are again.

"Pad" - stir-fried.  Not an especially helpful word.

"Gai" - chicken.  Pretty straightforward.

"Khing" - ginger.  Wait, galangal.  Actually, I believe it means "rhizome", which covers both.  But in this context, unlike in pad prik khing, it means ginger.

So, this dish has a name eerily similar to pad prik khing, with the distinction being the inclusion of the word "chile".  And man, what a huge difference you get in the dish when you add that one little word.

Ginger Chicken, 'Pad Khing Gai'

From ImportFood.com

• 3 tablespoons of vegetable oil
• 2 tablespoons chopped garlic
• 1/2 cup chicken, cut into bite-sized pieces (more chicken if you prefer)
• 1/2 cup fresh mushroom, sliced
• 1/2 cup dried shiitake mushroom
• 3/4 cup drained pickled baby ginger in brine, or julienned ginger strips
• 1-2 teaspoons dark (sugar-added, a molasses-like consistency) soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon Golden Mountain sauce
• 1/2 cup chicken stock
• a pinch of sugar
• 1/2 medium yellow onion, sliced
• 2-3 Thai chile peppers, sliced (optional)
• 1/4 cup green onion, cut into 1" pieces

Soak the shiitake mushrooms in warm water for 20-30 minutes, covered. Remove from water, gently squeeze, and slice.

Heat the oil in a large pan or wok, and add the chicken, onion, mushrooms, and ginger. Stir-fry this for just a minute or two, then add garlic, chile, followed by seasoning sauces. Add soup stock and increase heat. Stir-fry until cooked. Taste and adjust flavors as you like, adding more soup stock or dark soy to taste. Add green onions, stir for just a few moments, remove from heat and serve over jasmine rice.