Stir-fried ginger and chicken, or Kai Pad King

This recipe has several advantages: the preparation and cooking time is low (about 10 minutes in total), it uses ingredients that are easy to find and inexpensive, and finally it is not spicy. It is therefore suitable for the whole family.

Serves 2.

200 g chicken tenderloin (or chicken thighs), thinly sliced

70 g ear mushrooms, thinly sliced

30 g ginger, cut into thin julienne strips

50 g onion, sliced

½ fresh red cayenne pepper, sliced

3 tablespoons chicken stock

10 g spring onion, cut into 3 cm lengths

10 g Thai celery, cut into 3 cm lengths

2 tablespoons oil

Seasoning:

1 teaspoon sesame oil

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 teaspoon black soy sauce

1 teaspoon coconut sugar

Stir-fry chicken, mushrooms, ginger, onion and cayenne pepper in 2 tablespoons of oil over medium heat for about 3 minutes.

Add the chicken stock and seasoning. Cook over low heat for another 2 minutes. Taste to adjust seasoning. Sprinkle with spring onion and celery, mix and then remove from the heat.

Tip: The success of this recipe depends largely on the way the ginger is cut. It is necessary that the ginger is cut very, very finely, otherwise it will taste far too strong and spoil the recipe. In brief, the julienne should be thinner than the width of a match.