Recipes from Central Thailand: Kai Phat Khing (Ginger and Chicken Stir Fry)

Recipes from Central Thailand

Kai Phat Khing (Ginger and Chicken Stir Fry)

Country: Central Thailand
Course: Main
Makes: 4 to 6 servings


  • 1 cup chicken breast meat, cut into bite-sized pieces
  • 2 tbsp Thai fish sauce
  • 2 cloves chopped garlic
  • 1/3 cup fresh ginger, juliennes
  • 1 onion
  • 1 tbsp oil
  • 2 tsp sugar
  • 1 cup dried, soaked wood ear mushrooms


  1. Soak the dried wood ear mushrooms in hot water for five minutes. When they are soft, tear them up into bite sized pieces. You should have about a cup.
  2. Cut the ginger up into matchstick sized pieces (julienne). Halve the onion and then slice so you get wedge shaped pieces of roughly uniform size.
  3. Add the oil to a wok and heat over a medium to hot flame. Add the garlic and about 1/3 of the ginger and fry for one minute, stirring continuously. The garlic should start to turn golden, but take care that it doesn't burn.
  4. Add the chicken to the pot and stir well so that the oil coats it thoroughly. Then add the onion, the rest of the ginger and the mushrooms.
  5. Stir to incorporate everything and then mix in the sugar and fish sauce. Keep stirring for until the onion becomes soft and the chicken is cooked all the way through. Serve hot.