Here’s another Thai recipe I learned by observing the food shop in front of my office. At work, my office mates usually call the food shop in front of the office and order their food for lunch. I seldom do this as I bring lunch almost every day. When I don’t pack lunch, I order as well but I usually go to the shop and order what I want rather than call. Other wise, I will be ordering Krapao Moo (Stir fried pork with basil) or Krapao Kai (stir fried chicken with basil) all the time. Plus it gives me a chance to practice my Thai as well get a peek of how the cook prepare my food.
The Thai word for ginger is khing. Pad means stir fried so this dish is called Pad Khing Kai (chicken) or stir fried ginger with chicken. There’s a street market (called talad but pronounced as talat in Thai) near my house that is open on weekends. Sunday mornings you can find me here with my labrador retriever, Pasta. I usually buy my vegetables here -mushrooms, cilantro, cabbage, eggplant… So one weekend, I found this pack of ginger and assorted vegetables and this inspired to cook my own version of pad khing kai. The pack comes with strips of ginger and a little bit each of carrots, black ear fungus, and chili, but you can add other vegetables as well. Just make sure they are sliced thinly so they cook easily. If you like ginger, then you’ve got to try thia dish. I’m sharing this feature on ginger with Weekend Herb Blogging hosted this week by Cristina of La Cucina di Cristina.
1. Heat oil in wok and add the chicken. Stir fry until chicken is almost done then add the ginger and vegetables.
2. Continue to still till ginger and vegetables are almost done then add the rest of the ingredients.
3. Mix very well to coat everything with the sauce, check and adjust taste according to taste then serve with rice.