Gai Pad Khing
thai fried ginger chicken


500 gr chicken breast
7 cloves garlic
9 cm jahe (ginger)
300 gr shitake mushrooms
1 onion
1 green lombok
2 spring onions
1 tsp palmsugar
2 tbsp kecap manis
2 tbsp oystersauce
1 tbsp fish sauce (nam pla)
2 tbsp oil

2 red rawits, juliene
3 cm jahe, juliene
4 sprigs coriander

Slice the chicken into small pieces, chop the jahe and the garlic fine. Slice the onion into thin strips and the shitake into small parts. Slice the lombok juliene and the spring onions fine.
Mix the kecap, the oystersauce and the fishsauce into a sauce. Heat in a wok the oil and fry the jahe and the garlic for 1 minute. Add the chicken  and fry it lightbrown. add the sauce and the onion and fry it 2 minutes. Then add the shitake, the palmsugar and the lombok and fry it for 2 minutes. Mix in the springonions and garnish it with the rawits, the jahe and the coriander. Serve.

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