Thai Kai Phat Khing Recipe

From Dorothy McNett's Recipe Book.

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Thai Kai Phat Khing

From Dorothy McNett's recipes at Chicken with Ginger Threads

2-3 large dried mushrooms (shiitake)
1 - 2 tablespoons peanut oil, or other oil as desired
1 small onion, thinly sliced
3 cloves garlic, minced
3 skinned and boned chicken breasts, cut into small pieces
2 tablespoons ginger root, shredded
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon vinegar
1 teaspoon raw sugar or honey
2-3 green onions, sliced
1 - 2 tablespoons chopped coriander (cilantro) leaves

Soak mushrooms in about 1/2 hot water 30 minutes. Drain and cut into slices. Heat skillet or saute pan over medium high heat. Add peanut oil, and quickly add onion slices and garlic. Stir fry about 2 minutes. Add chicken and ginger. Stir well. Cook at medium heat 2-3 minutes, then add remaining ingredients. Continue to cook 2-3 minutes, or until chicken is done. Serve, garnished with more onions and coriander, if desired.

Recipe created 1995-01-01.

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