Kai Phat Khing
chicken with ginger

400 gr chicken fillet
7 cm jahe/ginger
10 g  jamur kuping/woodear/Auricularia auricula-judae
2 shallots
4 cloves of garlic
1 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp rice vinegar
2 tsp palm sugar
1 spring onion
5 sprigs of coriander
1/2 tsp salt
1 tbsp oil

Soak the woodear in water for 10 minutes and then let it drain. Then cut it into pieces. Grate the jahe and soak it in water with the salt for 10 minutes and then squeeze out the moisture. Cut the meat into cubes. Cut the shallots and garlic into thin slices. Finely chop the spring onion and coriander.
Heat the oil in a pan and fry the shallots for 3 minutes. Then add the garlic and fry for 1 minute. Then add the meat, the jahe and the woodear and fry until the meat changes color.
Then add the soy sauce, fish sauce, vinegar and palm sugar and bring to the boil. Then cook on low heat and covered for 3 minutes until the meat is done. Then mix in the spring onion and coriander and serve.

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