Gai Pad Khing
Stir-Fried Chicken with Ginger
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Ingredients
3 tablespoons of peanut oil
1 tablespoon chopped garlic
1 cup chicken, cut into bite sized pieces
1 cup straw mushroom, sliced
3 tablespoons grated ginger
2 tablespoons fish sauce - nam pla
2 tablespoons dark soy sauce - see eu dam
2 tablespoons oyster sauce
a pinch of palm sugar
3 tablespoons chopped onion - hua hom
2-3 Thai chili peppers
3 tablespoons green onions, cut into 1" pieces
Thai pepper powder

Optionally you can add a cup of prik chee-fa or jalapeno peppers and
the bulbs of 3/4 green onions, and some coriander leaves for garnish

Method
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
3. add the chicken and garlic, and stir fry until the chicken begins to change colour (this is quite quick, so don't overcook).
4. Add the sauce and stir until it returns to a bubbling consistency
5. add the remaining ingredients, and stir until the chicken is cooked.

The recipe for pork is identical,
beef if it is used should be marinated in a mixture of 2 tablespoons of whiskey and the fish sauce, soy sauce and oyster sauce, which should be retained after marinating to be added to the cooking.

Sprinkle Thai pepper powder over the dish and serve over
Thai jasmine rice, or in a serving bowl with other Thai dishes.