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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHICK-GINGER" "M" "2/7/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "GINGER CHICKEN" "chicken stir-fried in ginger, with peppers, onions, mushrooms, and sauce"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fIGai pad khing\fP.
.PP
Simple, quick, delicious.
Can be made with pork or beef, or with shrimp.
.PP
From Makan Time web site, about Singapore, under Thai cooking:
http://www.sintercom.org/makan/;
.br
the source references Muoi Khuntilanont.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 2"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "large saut\*(e' pan"
or \fIwok\fP
.sp
.IG "1 cup" "chicken,"
about 2/3 lb, cut into bite-sized pieces (1.5"x.5")
.IG "1 Tbsp" "garlic,"
chopped
.IG "3 Tbsp" "peanut oil"
.sp
.IG "1 Tbsp" "fish sauce"
.IG "1 Tbsp" "dark soy sauce"
.IG "1 Tbsp" "oyster sauce"
.sp
.IG "1 cup" "mushrooms,"
(4 oz),sliced
.IG "3 Tbsp" "fresh ginger,"
grated or finely chopped
.IG "3 Tbsp" "onion,"
chopped
.IG "2-3" "red chillis (prik ki nu),"
slivered; or replace by 1-1/2 serrano and 1/2 anaheim
.IG "1/2" "red bell pepper"
(\fIprik chi fa\fP), slivered; OPTIONAL
.IG "3 Tbsp" "scallion/green onion,"
cut into 1" pieces
.IG "" "ground black pepper (prik thai)"
.IG "pinch" "sugar"
.sp
.IG "3-4" "bulbs of scallions"
.IG "" "cilantro leaves
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Mix fish, soy, and oyster sauces, ready for use.
.SK 2
Bring the oil to the smoking point on highest heat (@10) in the saut\*(e'
pan,
add the chicken and garlic,
and stir until the chicken begins to change color.
This is quick, so don't overcook.
Add the sauce mix and stir until it bubbles.
Add remaining ingredients, and stir until the chicken is cooked.
.SK 4
Garnish with the scallion bulbs and cilantro leaves.
Serve with steamed rice.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The recipe for pork is identical.
For beef, marinate in a mixture of 2 Tbsp whiskey and the sauce mix;
retain the marinade to add to the stir fry.
.PP
Because the stir fry at high heat is fast and one moves swiftly,
before starting
have all ingredients measured and prepared on plates ready to add.
.PP
There can be a saltiness problem: fish sauce is very salty (2x standard
soy sauce).
Don't use soy superior sauce, which is as salty as fish sauce.
Dark soy sauce has about the saltiness of standard soy sauce.
.PP
The amounts of the sauce ingredients (fish, soy, oyster) are half the
original recipe amounts and should be adjusted to taste.
.PP
Because the temperature must stay high for the stir fry of the meat,
do not cook more than 1-1/2 lbs meat at one time in a 12" fry pan.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy, except a good bit of chopping.
.I Time:
1 hour.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.ig
Makan Time in Singapore

[COPYRIGHT TOP SECRET]
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gai pad khing (ginger chicken)

This is one of a a pair of recipes that I'll post today that cause some
confusion because of their similar names.

        gai     =       chicken
        pad     =       stir-fried
        khing   =       ginger

so this dish is chicken stir-fried in ginger. This is a simple, quick
meal that could equally be made with pork or beef, or even shrimp, or
for the vegetarians, tofu marinated in a mixture of dark soy and fish
sauce for flavor.

It is cooked in a hot wok - the peanut oil used for cooking should be at
the smoking point. However if this makes you a little nervous it doesn't
suffer from being cooked a little cooler. If you do use a lower
temperature, then the garlic should be sauteed in the oil before the
chicken is added, to bring out the flavour. At high temperature this
would result in burnt (and very unpalatable) garlic flakes in the food,
so you add the garlic with the chicken, not before it.

Because of the high temperatures you will need to move swiftly from step
to step. Therefore I strongly recomend that you put the ingredients on
plates ready to add them - you won't have time to measure ingredients
once things start to move.

--
Ingredients
--

3 tablespoons of peanut oil

1 tablespoon chopped garlic

1 cup of chicken, cut into bite sized pieces
1 cup of mushroom, sliced

3 tablespoons of grated ginger

2 tablespoons of fish sauce
2 tablespoons of dark soy sauce
2 tablespoons of oyster sauce

a pinch of sugar
3 tablespoons of chopped onion
2-3 red chillis (prik ki nu) slivered
3 tablespoons of scallion/green onion, cut into 1" pieces

ground prik thai (black pepper)

optionally you can add a cup of sweet chillis (prik chi fa in Thai - a
variety of Jalapen\h'-.4'\(~a\h'+.2'o pepper)

The bulbs of 3/4 scallions, and some cilantro/coriander leaves for
garnish

--
method
--

Mix the fish sauce, soy and oyster sauce ready for use,

Bring the oil to the smoking point in an adequately large wok, and add
the chicken and garlic, and stir fry until the chicken begins to change
color (this is quite quick, so don't overcook).

Add the sauce and stir until it returns to a bubbling consistency, then
add the remaining ingredients, and stir until the chicken is cooked.

Serve with steamed rice, and garnish.

The recipe for pork is identical, beef if it is used should be marinated
in a mixture of 2 tablespoons of whiskey and the fish sauce, soy sauce
and oyster sauce, which should be retained after marination to be added
to the cooking.

Special thanks to - Muoi Khuntilanont.
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