The appealing, moderate spiciness from ginger makes this dish a fine choice for part of a communual meal for dinner.
The ginger is believed to have many health benefits, such as assisting with digestion, or increasing the volume of breast milk for
those who are nursing. In Thailand, many would substitute chicken with pork, pig stomach or even pig liver. No matter the
combination, this is a flavorful dish with a great way of helping make the whole meal enjoyable.
Preparation
- Clean chicken and slice into thin bite size pieces.
- Peel off garlic skin. Clean, pat dry and mince garlic.
- Remove ginger skin. Shred ginger making about 1 cup.
- Clean and chop green onions.
Directions
- Heat oil in a pan. On medium-high heat, add pounded garlic and shredded ginger in the pan. Stir fry until ginger is
soft, about 4-5 minutes. Take care not to burn.
- Add chicken. Stir until chicken is cooked.
- Once chicken is cooked, add water, sugar, sesame oil, Thai light soy sauce and fish sauce. Stir well.
- Serve on plate. Sprinkle with green onions.
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Before Cooking
- Serving size: 3-4 persons.
- Pork, pig stomach or pig liver can be substituted for chicken.
- Increase or lessen ginger amount as desired. Omitting ginger would miss the main feature of the dish.
- A can or jar of shredded ginger is available at most Asian grocery stores. However, the taste and aroma will not be
the same as the fresh ginger.
Ingredients
1 cup Chicken
1 cup Ginger
7-8 cloves Garlic
1 stalk Green onion
1 teaspoon Sugar
1 teaspoon Sesame oil
1/2 tablespoon Fish sauce
2 tablespoons Thai light soy sauce
2 tablespoons Vegetable oil
1/4 cup Water
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