Chicken Ginger with Honey Recipe
(Pad King Kai)
Thailand Recipes

The flavor of this dish is greatly improved if it is cooked the day before it is required, then reheated just before serving.
 

Ingredients:

5
100 g/4 oz
2 tbsp
3
3
1
3
2 tbsp
2 tbsp
1 tbsp
 

spring onions, cut into 1 cm/1/2 inch pieces
fresh root ginger, shredded
vegetable oil
chicken breasts, skinned, boned and cut into small pieces
chicken livers, chopped
onion, peeled and sliced
garlic cloves, peeled and chopped
dried jelly mushrooms, soaked in warm water for 20 minutes
soy sauce
honey

Method:

1. Put the spring onions (scallions) in a bowl, cover with cold water and leave to soak.

2. Mix the ginger with a little cold water, then drain and squeeze to reduce the hot taste. Rinse under cold running water, then drain well.

3. Heat the oil in a wok or frying pan (skillet), add the chicken and liver pieces and fry for 5 minutes. Remove from the pan with a slotted spoon and set aside.

4. Add the onion to the pan and fry gently until soft, then add the garlic and mushrooms (tree ears) and stir-fry for 1 minutes. Return the chicken pieces to the pan.

5. Mix the soy sauce and honey together, pour over the chicken and stir well. Add the ginger and stir-fry for 2 to 3 minutes, then add the drained spring onions (scallions).

6. Transfer the mixture to a bowl, cover and leaves overnight. Reheat when required. Serve hot.

SERVES 4