Gai Pad King (Thai Chicken and Ginger Stir-Fry) Recipe
"This Thai-Chinese chicken stir-fry is suffused with the warm heat of fresh ginger, and the savory punch of soy sauce and fish sauce...."
INGREDIENTS
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For the Prik Nam Pla: (optional, see note)
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1/4 cup (60ml) fish sauce
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1 teaspoon (5ml) fresh lime juice from 1 lime
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3 to 5 fresh Thai chiles (3 to 5g total), stemmed and thinly sliced into rounds (see note)
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1 small shallot (15g), thinly sliced (optional)
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1 small garlic clove (3g), thinly sliced (optional)
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For the Stir-Fry Sauce:
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2 teaspoons (10ml) Golden Mountain seasoning sauce or light soy sauce (see note)
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1 1/2 teaspoons (8ml) oyster sauce, preferably Thai
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1 teaspoon (5ml) Thai black soy sauce or Chinese dark soy sauce
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1 teaspoon (5ml) Thai fermented soybean paste
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1 teaspoon (5ml) fish sauce
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Pinch granulated sugar
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For the Stir-Fry:
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One 3-inch piece (35g) fresh ginger, peeled and cut into julienne (see method here), divided
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1/4 teaspoon white peppercorns
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7 small garlic cloves (20g), sliced
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2 cilantro roots (8g), cleaned and sliced (see note)
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2 tablespoons (30ml) vegetable oil
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1/2 pound (225g) boneless skinless chicken thighs, cut into 1-inch by 1/2-inch pieces
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1/4 cup (1/4 ounce; 8g) dried wood ear mushrooms, rehydrated and torn into 1-inch pieces (see notes)
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2 scallions, green parts only, cut into 1-inch pieces (about 10g total)
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2 fresh long chiles, such as cayenne, stemmed, seeded, and quartered lengthwise (see notes)
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Cooked jasmine rice, for serving
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