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Thai Recipe : Stir Fried Ginger Chicken

This dish in Thai is called Pad King Gai

Serves 4


  • 2 tbsp vegetable oil
  • 1 clove garlic, finely chopped
  • 2 tbsp sliced ginger root, cut into fine matchsticks
  • 6 ½ oz lean chicken, sliced into strips
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • ½ tsp sugar
  • Pinch white pepper
  • 2 scallions, cut into 1 inch pieces
  • 1 onion, sliced
  • ½ red capsicum, cut in strips
  • 4 tbsp dried wood fungus or mushrooms
  • 2 tsp finely chopped fresh coriander leaves, to garnish


  1. Heat oil in wok or frypan. Fry garlic and ginger until golden. Add chicken and stir fry until golden. You may have to wait for moisture in chicken to evaporate, then it will lightly brown.
  2. Add oyster and fish sauces, sugar and pepper. Taste and add extra fish sauce or sugar if needed. Stir in scallions, onion, capsicum and wood fungus. Stir fry for several minutes.
  3. Remove from heat. Serve garnished with chopped coriander leaves.

Note: Soak wood fungus for 1 hour. Discard stems. Alternatively, use dried Chinese or fresh mushrooms. The dried ones should be soaked for 20 minutes in warm water and the stems discarded.

Submitted by KY Chang

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Last Modified: 11/27/11.