Weeknight
Pad king kai — chicken with ginger and honey
Chicken stir-fried with a great deal of ginger, soy and honey — simple, fragrant, and better tomorrow.
The flavour is vastly improved if cooked the day before and reheated just before serving. Amazing, flavourful, and I absolutely love it.
Method
- 01
Mix the soy, oyster sauce, fish sauce, honey, white pepper and stock in a jug.
- 02
Get the wok very hot. Sear the chicken in two batches until browned, then set aside.
- 03
Add the ginger and garlic and fry 2 minutes until fragrant and just starting to colour.
- 04
Add the onion and mushrooms and stir-fry 3 minutes.
- 05
Return the chicken, pour in the sauce and simmer 5 minutes until it clings.
- 06
Throw in the spring onions and take it off the heat.
- 07
Best of all: cool, refrigerate overnight and reheat gently just before serving. Serve over rice.
Keep cooking
