Ginger Chicken (Gai Pad Khing)

Directions

1. Mix the fish sauce, soy and oyster sauce ready for use,
2. Bring the oil to the smoking point in an adequately large wok, and add in the chicken and garlic, and stir-fry till the chicken begins to change color (this is quite quick, so do not overcook).
3. Add in the sauce and stir till it returns to a bubbling consistency, then add in the remaining ingredients, and stir till the chicken is cooked.
4. The recipe for pork is identical; beef, if it is used, should be marinated in a mix of 2 Tbsp. of whiskey and the fish sauce, soy sauce and oyster sauce, that should be retained after marination to be added to the cooking.
5. Sprinkle Thai pepper pwdr over the dish and serve over Thai jasmine rice, or possibly in a serving bowl with other Thai dishes.
6. Comments: This is a simple, quick meal which could equally be made with pork or possibly beef, or possibly even shrimp, or possibly for the vegetarians, tofu marinated in a mix of dark soy and fish sauce for flavor.
7. It is cooked in a warm wok - the peanut oil used for cooking should be at the smoking point. However if this makes you a little nervous it doesn't suffer from being cooked a little cooler. If you do use a lower temperature, then the garlic should be sauteed in the oil before the chicken is added, to bring out the flavor. At high temperature this would result in burnt (and very unpalatable) garlic flakes in the food, so you add in the garlic with the chicken, not before it.
8. Because of the high temperatures you will need to move swiftly from step to step. Therefore we strongly recommend which you put the ingredients on plates ready to add in them - you will not have time to measure ingredients once things start to move.