Thai chicken breast with ginger – Gai Pad Khing

Ingredients for 2 servings:

• 200 g chicken breast fillet(s)
• 4 small shiitake mushrooms, dried
• 100 g water for soaking
• 2 g chicken stock powder (strong bouillon)
• 60 g cashew nuts, unsalted
• 1 tbsp soy sauce, sweet
• 1 tbsp sweet and sour hot sauce Thai style No. 3 (see my recipes in the database)
• 40 g ginger root, fresh or frozen
• 1 spring onion(s)
• 3 m.-large tomato(s), fully ripe
• 3 medium-sized garlic cloves, fresh
• 1 Pepper, red, long, mild
• 2 small chili peppers, green
• Broth (from soaking the mushrooms)
• 1 tbsp sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 2 tbsp fish sauce, light
• 1 tbsp oyster sauce
• 1 tbsp rice wine (Arak Masak)
• 4 tbsp peanut oil, refined
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

a sweet and spicy side dish to rice

Heat the water and dissolve the chicken stock in it. Pour the stock over the dried shiitake mushrooms and let them soak for 30 minutes. Squeeze the stock out of the mushrooms and use it with the remaining soaking stock for the sauce. Meanwhile, cut the frozen or thawed chicken breast fillets into strips approximately 3 cm long and 1 cm wide. Mix the marinade ingredients and marinate the fillet strips for 15 minutes. Then strain the marinated chicken pieces and let them drain well. Heat the peanut oil in a wok and fry the cashews until golden brown. Remove with a slotted spoon and drain on kitchen paper. Leave the peanut oil as it will be used later. Mix the ingredients for the sauce and have them ready. Wash the fresh ginger, peel it, cut it into thin slices, and then chop them into strips. Weigh frozen goods (cut into strips) and let them thaw. Cut the mushroom caps into thumbnail-sized pieces. Discard the tough, hard stems. Wash the spring onions, slice the green part into 1 cm wide rolls, and cut the white and white-green parts diagonally into 2-3 cm wide pieces and set aside. Remove the stems from the tomatoes, peel them, quarter them lengthwise, remove the green core, and deseed them. Trim both ends of the garlic cloves, peel them, and chop them into small pieces. Remove the stems from the peppers, wash them, slice them lengthwise, open them up, deseed them, and cut them crosswise into thin strands. Thinly slice the small green chilies crosswise, leaving the seeds on, and discarding the stems. Heat the oil in a wok. Roast the garlic over medium heat until golden brown. Add the chicken pieces and stir-fry for 2 minutes over high heat. Add the cashews and vegetables, except for the tomatoes and the green leafy parts, and stir-fry for 2 minutes. Add the sauce and mix everything well. Finally, add the tomatoes, green leaves, and cashews and mix briefly. Immediately divide between serving plates, garnish, and serve warm with cooked white rice.