GAI PAD KING (THAI CHICKEN AND GINGER STIR-FRY) RECIPE

Gai Pad King (Thai Chicken and Ginger Stir-Fry) Recipe image

Provided by @MakeItYours

Number Of Ingredients 24

For the Prik Nam Pla: (optional, see note)
1/4 cup (60ml) fish sauce
1 teaspoon (5ml) fresh lime juice from 1 lime
3 to 5 fresh Thai chiles (3 to 5g total), stemmed and thinly sliced into rounds (see note)
1 small shallot (15g), thinly sliced (optional)
1 small garlic clove (3g), thinly sliced (optional)
For the Stir-Fry Sauce:
2 teaspoons (10ml) Golden Mountain seasoning sauce or light soy sauce (see note)
1 1/2 teaspoons (8ml) oyster sauce, preferably Thai
1 teaspoon (5ml) Thai black soy sauce or Chinese dark soy sauce
1 teaspoon (5ml) Thai fermented soybean paste
1 teaspoon (5ml) fish sauce
Pinch granulated sugar
For the Stir-Fry:
One 3-inch piece (35g) fresh ginger, peeled and cut into julienne (see method here), divided
1/4 teaspoon white peppercorns
7 small garlic cloves (20g), sliced
2 cilantro roots (8g), cleaned and sliced (see note)
2 tablespoons (30ml) vegetable oil
1/2 pound (225g) boneless skinless chicken thighs, cut into 1-inch by 1/2-inch pieces
1/4 cup (1/4 ounce; 8g) dried wood ear mushrooms, rehydrated and torn into 1-inch pieces (see notes)
2 scallions, green parts only, cut into 1-inch pieces (about 10g total)
2 fresh long chiles, such as cayenne, stemmed, seeded, and quartered lengthwise (see notes)
Cooked jasmine rice, for serving

Steps:

For the Prik Nam Pla (if using): In a small bowl, combine fish sauce, lime juice, Thai chiles, shallot, and garlic (if using). Set aside.
For the Stir-Fry Sauce: In a small bowl, stir together Golden Mountain seasoning sauce, oyster sauce, black soy sauce, fermented yellow bean sauce, fish sauce, and sugar until well-combined. Set aside.
For the Stir-Fry: Add 1 1/2 teaspoons (1/5 of total amount; 5g) of the sliced ginger, cilantro roots (or stems), and the white peppercorns to a granite mortar and pestle and pound into a fine paste, 3 to 5 minutes. Add garlic, and continue to pound until a rough paste forms, about 1 minute.
In a wok or large skillet, heat oil over high heat until shimmering. Add the ginger-garlic paste and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and remaining sliced ginger (30g), and cook, stirring frequently, until chicken is just cooked through, about 1 minute and 30 seconds.
Add stir-fry sauce and wood ear mushrooms and continue to cook, stirring frequently, until sauce is reduced to a glaze that evenly coats ingredients, about 1 minute. Add long chiles and 1 teaspoon (5ml) water around sides of the wok and use a wok spatula or wooden spoon to scrape up any browned bits stuck to wok.
Remove from heat and stir in scallions to lightly wilt them. Serve immediately with cooked jasmine rice, passing prik nam pla at the table.