"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Gai Phat King (Thai Chicken with Ginger) Recipe

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This recipe for Gai Phat King (Thai Chicken with Ginger), by , is from PFS Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Rossien
Added: Wednesday, May 7, 2008



1 large skinless/boneless chicken breast
cup dried wood ears fungus
2 tablespoons finely shredded fresh ginger
1 small onion thinly sliced
1 tablespoon peanut oil
3 cloves finely chopped garlic
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons wine vinegar
2 teaspoons sugar
1 can sliced water chestnuts
1 bunch finely chopped scallions
2 tablespoons chopped coriander leaves

Cut chicken into small pieces.
Soak wood fungus in hot water for 10 minutes, remove any
gritty pieces and cut into bite sized pieces.
Heat oil and fry onion until soft and translucent, add garlic and
stir until garlic turns golden.
Add chicken and ginger, stir fry until chicken changes color,
then add sauces, vinegar, sugar and water chestnuts.
When liquid boils, reduce heat, cover, simmer 3 minutes (do
not over cook).
Stir in scallions and coriander and serve immediately with rice.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Background for this is that my family lived in Bangkok,
Thailand for several years while I was growing up, so I am
quite familar with Thai food. This recipe is a modified version
of one from Complete Asian Cookbook by Solomon,




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