← Nouns Cooking · Thai

Ingredients

• 450 g chicken breast or thighs, thinly sliced
• 60 g fresh ginger (young ginger if you can), peeled and cut into thin matchsticks
• 2 tbsp Vegetable oil
• 4 cloves Garlic, chopped
• 1 Onion, sliced
• 10 g dried wood ear mushrooms (or 100 g fresh shiitake), soaked 15 min and sliced
• 1 tbsp Fermented soybean paste (taucu / tau cheo) (optional)
• 2 tbsp Oyster sauce
• 1 tbsp light soy sauce
• 1 tsp Fish sauce
• 1 tsp Sugar
• 4 tbsp Water
• 3 Spring onion, cut into 4 cm lengths
• 1 long red chilli, sliced (optional)
• 300 g jasmine rice, to serve (optional)

Method

1. If your ginger is mature and fiery, rinse the matchsticks in cold water and squeeze them dry to tame the heat.
2. Heat the oil in a wok over high heat and fry the garlic for 15 seconds. Add the chicken and stir-fry for 3–4 minutes until it turns white all over.
3. Add the onion, mushrooms and soybean paste and stir-fry for 2 min.
4. Add the ginger, oyster sauce, soy sauce, fish sauce, sugar and water and toss for 2 min, until the chicken is cooked through (75°C / 165°F) and the sauce is glossy.
5. Toss in the spring onions and chilli for the last 30 seconds and serve with rice.

Tips

• Young ginger is pale pink-tipped, juicy and mild; it’s the Thai favourite for this dish.
• Oyster sauce, soy sauce and soybean paste all usually contain wheat.

Sources

Written in our own words after cross-checking these recipes:

Thai Caliente Hungry in Thailand ThaiTable