Skip to main content

Gai Pad Khing/Ginger and Lime Chicken

This is one of my favorites, because it’s combines the salty, sweet and sour taste so common in Thai cooking. It is not common in this form on most Thai menus, but is more of a fusion dish.


In Thailand, they often use tamarind paste to create this sour effect, but this is hard for many people to find, and it requires a longer cooking time to blend well.

Ingredients

¾ lb. Skinless, boneless Chicken Breast, sliced
1 large thinly sliced Onion.
1 large thinly sliced sweet Red Pepper
1 can Bamboo Shoots, drained
2 Tbsp. of Peanut or another Vegetable oil
3 cloves chopped Garlic
2-inch piece of fresh Ginger Root, sliced very thin.
1-2 Thai Chili, chopped

Sauce, this will be added towards the end of the cooking process.

3 Tbsp. Fish Sauce
1 Tbsp. White sugar or brown sugar or palm sugar
Juice from one lime

Hint: I prefer the “Three Crabs” or “Tra Chang” brand, as it is very flavorful but not too salty compared to others I’ve tasted.


Start the heat under your wok, or a large skillet may also be used. The key is to heat the pan before you add the oil. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Now you need to work fast, and keep stirring so this doesn’t burn or brown. Garlic can become very bitter when burned.

Now add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes. Add the onions and peppers, and cook until they soften slightly and then add the bamboo shoots. Add the sauce that you prepared earlier. Stir this in and cook for 1 to 2 minutes at the most and serve with steamed rice.

Note: Brown rice is not as common in Thailand, and most other places I’ve been to in Asia. However, it can certainly be substituted as desired. I prefer the Thai Jasmine Rice. It is a unique flavor, and goes very well with any Asian dish. Update: Latley, I have been seeing a lot of Brown Thai Jasmine Rice and I can highly recommend it.

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Turbot Poached In Puttanesca Sauce

I wanted to build on the puttanesca sauce I posted yesterday to show how a versatile sauce can be used to prepare multiple dishes.


I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.




Ingredients
1 large finely chopped Onion 4 cloves of Garlic, finely chopped 2- 28 oz. cans of crushed or diced Tomatoes, or whole tomatoes that are lightly chopped in the processor.
3 Tbsp Olive Oil 3 tsp. Red Pepper flakes or a few whole red peppers
4 to 6 Anchovy filets ¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it's worth the extra effort, as the flavor is vastly superior to the brined capers). ½ cup pitted Kalamata Olives Freshly ground Black Pepper
1 lb Turbot, cut into four pieces. You could substitute Cod, Hake or Monkfish.
Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don't need additional salt. If you omit…

French Seafood Stew aka Bouillabaisse

I've always enjoyed bouillabaisse, but I've never tried making it. I assumed (wrongly) that it was very complicated. 

It is really simple to make and I have minimized the ingredients below, to make it even easier than a classical preparation. However, if you want a classic Bouillabaisse, just add in the optional ingredients listed below
Bouillabaisse is basically a fisherman's stew and reflects what seafood was caught fresh that day. There are many variations of this classic dish from Marseille.

I like to start with the classic preparations and then branch off from there. If you find a set of common ingredients, then you can start to craft your own recipe and make it your own. 
I love cookbooks and read them like novels. I always basically know the recipe I want to prepare, but I find that looking at multiple recipes and sources, gives me the best results. This is loosely based on Ina Garten’s Seafood Stew. 
Ingredients 
4 Tbsp Extra Virgin Olive Oil 1 large Onion, chopped  1 teas…