Easiest Way to Make Yummy πŸ§‘πŸ½β€πŸ³πŸ§‘πŸΌβ€πŸ³ Stir fried Chicken with ginger Thai Style (Full Recipe)β€’ Gai Pad King

πŸ§‘πŸ½β€πŸ³πŸ§‘πŸΌβ€πŸ³ Stir fried Chicken with ginger Thai Style (Full Recipe)β€’ Gai Pad King.

πŸ§‘πŸ½β€πŸ³πŸ§‘πŸΌβ€πŸ³ Stir fried Chicken with ginger Thai Style (Full Recipe)β€’ Gai Pad King You can have πŸ§‘πŸ½β€πŸ³πŸ§‘πŸΌβ€πŸ³ Stir fried Chicken with ginger Thai Style (Full Recipe)β€’ Gai Pad King using 17 ingredients and 3 steps. Here is how you achieve that.

Ingredients of πŸ§‘πŸ½β€πŸ³πŸ§‘πŸΌβ€πŸ³ Stir fried Chicken with ginger Thai Style (Full Recipe)β€’ Gai Pad King

  1. It’s 350 g. of Chicken thigh.
  2. You need 2 pcs. of Red chili.
  3. You need 15 g. of Garlic.
  4. It’s 2 pcs. of Long Red chili.
  5. You need 30 g. of Spring onion.
  6. Prepare 80 g. of Onion.
  7. It’s 100 g. of Black fungus.
  8. It’s 30 g. of Ginger.
  9. It’s 1/2 tbsp. of Sugar.
  10. You need 1.5 tbsp. of Oyster sauce.
  11. You need 1/2 tbsp. of Soy sauce.
  12. It’s 1 tbsp. of Fish sauce.
  13. You need 1/2 tbsp. of Salted soy bean paste.
  14. It’s 2 tbsp. of Water.
  15. You need 1/4 tsp. of Black soy sauce.
  16. It’s 2 tbsp. of Vegetable oil.
  17. You need 1 of .Egg.

πŸ§‘πŸ½β€πŸ³πŸ§‘πŸΌβ€πŸ³ Stir fried Chicken with ginger Thai Style (Full Recipe)β€’ Gai Pad King step by step

  1. Prepared and cut all ingrediets below ginger β€’ onion β€’ garlic β€’ chili β€’ long red chili β€’ black fungus β€’ spring onion and chicken thigh.
  2. Mix the stir fry sauce together β€’ sugar + fish sauce + soy sauce + oyster sauce + water + salted soy bean paste + black soy sauce.
  3. Fried chicken thigh on medium heat until half cooked β€’Add garlic and chili fry until get aroma β€’ add slice ginger and black fungus fry together β€’ add stir fry sauce and let chicken absorb all sauce β€’ then add onion and long red chili β€’ and last one add spring onion then mix it well β€’ Done !πŸ˜‹πŸ˜‹.

Leave a Comment

Your email address will not be published. Required fields are marked *

*