Pad Khing: Warm Ginger Chicken
ไก่ผัดขิง
Ginger · chicken · wood ear · scallion
In Thai homes, fresh ginger goes into the pan as soon as the weather turns cool. This is the simplest way to cook with it: chicken, a generous handful of ginger and wood ear mushrooms in a light, savory sauce. Nothing heavy, nothing fried, just a warm plate over rice.
Through the lens of Ayurveda, autumn and early winter are dry, cool and windy, and warm, cooked, gently spiced meals help bring the season back into balance. Fresh ginger is traditionally used to warm the body and support digestion.
Autumn. Serves 3 to 4. About 30 minutes.
Ingredients
400 g boneless chicken thigh, sliced into bite-size pieces
60 g fresh young ginger, peeled and cut into thin matchsticks
A small handful of dried wood ear mushrooms, soaked 15 minutes and torn
1 small onion, sliced
3 cloves garlic, chopped
3 scallions, cut on the diagonal
1 red chili, sliced (optional)
1 tbsp oyster sauce
1 tbsp light soy sauce
½ tsp coconut sugar
3 tbsp water or stock
2 tbsp oil
Method
Heat the oil over medium heat and fry the garlic until fragrant.
Add the chicken and stir-fry until it is no longer pink.
Add the ginger, mushrooms and onion. Stir-fry for about 2 minutes, until the ginger softens.
Add the oyster sauce, soy sauce, coconut sugar and water. Cook until the sauce turns glossy and coats everything.
Turn off the heat and fold in the scallions and chili.
To serve: over warm jasmine or brown rice. For anyone who runs hot, leave out the chili; on cold, dry days, add a little extra ginger.
