This dish is among my favourites and my go to khao rat kaeng dish – Charinya Ruecha of @charinyas_kitchen
Here are some ingredient details that need a bit of explanation.
In this recipe, the ginger (khing) required is quite a lot and the recipe prefer young ginger as it’s not too spicy. To reduce the spicy taste, I mix the julienne ginger in salty water for 10 minutes.
- 250g chicken thighs
- 50g ginger
- 3-4 cloves of garlic
- 1/2 Brown onion
- 50g black fungus (wood ears mushroom)
- 1/4 cup sliced carrot
- 2 red chilli
- 1/2 cup Spring onion
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp salted soybean
- 1 teaspoon white sugar
- 1 tbsp cooking oil
Prepare ingredients for stir fry
1. Peel the ginger skin with the back of the spoon. This method is safe and prevents losing the
ginger flesh. Slice and soak in water with salt.
2. Chop the garlic, carrot, onion, mushroom, spring onion and chilli.
3. Slice the chicken into small pieces
Let’s get stir frying
1. Add cooking oil in a wok or frying pan.
2. Add garlic and fry for a few minutes then add the ginger. Keep stir frying until fragrant.
3. Add the chicken and stir until about 80% cooked.
4. Add the salted soybeans, all sauces and sugar. Mix well and let it cook.
5. Add the mushrooms and all the vegetables except spring onions. Cook for a further 2
6. Add spring onion. Mix well and turn the heat off.
Serve the dish with steamed rice.