Ginger Chicken Recipe

Ginger Chicken

The influence of Chinese foods on the everyday cuisine of Thailand is everywhere, but often it is in name only. The flavor of this Thailand-style ginger chicken recipe is quite a surprise, with just a hint of spiciness from the addition of Thai long chili. We use wafer-thin slices of chicken breast cooked with a healthy portion of fresh ginger, cloud ear mushroom, and green onion, all in a tasty sauce made with fresh garlic and black peppercorn.

Yield: 2 - 4 servings
Prep time: 10 Minutes
Cooking time: 10 Minutes
Ready in: 20 Minutes

Ingredients:
  • 2 Cups thinly sliced Chicken Breast
  • 1 cup fresh Ginger
  • 4 oz (about 100gm) Cloud Ear Fungus
  • 4 whole Green onions
  • 2 Thai Long Chili
  • 3 - 4 large cloves Garlic
  • 2 Tablespoons Oyster Sauce
  • 2 teaspoons Light Soy Sauce
  • 1 teaspoon Palm Sugar
  • 1/2 teaspoon ground Black Pepper
  • 1 Tablespoon Vegetable Oil

Basic Directions:

1) Fry the garlic in the oil for about 30 seconds, then add the sliced chicken. Fry for about 2 minutes, stirring continuously.

2) When the chicken is nearly done, add the oyster sauce, soy sauce, sugar, and black pepper. Stir in well, and fry until the sugar melts and the pan gets sticky. Add a little water to make a thick sauce.

3) Add the Mouse Ear fungus and cook for 2 minutes.

4) Add the ginger, green onion, and red chili. Toss it all well and fry for about 1 minute or until everything is hot. Serve immediately.

For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=96