Ginger Chicken (Phat Khing Gai)
	1 cup fresh ginger root, julienned (approximately 8 oz. of root)
	2 tbs. vegetable oil
	2 tbs. garlic, chopped
	1 lb chicken cut into bite size pieces
	1/4 tsp. sugar
	1 tbs. fish sauce
	1 tbs. oyster sauce
	1/2 tsp. white pepper
	1. Slice ginger root diagonally into julienne (matchstick) strips, about 1/8" wide
	   and 2 inches long.
	Cooking Process:
	1. On maximum setting, heat oil in wok, fry garlic until golden brown, then add
	2. When chicken is cooked (5-8 minutes), stir in ginger.
	3. Add sugar, fish sauce, and oyster sauce.
	4. Continue frying for another 2 minutes, adding 1-3 tsp. of water if dry.
	5. Sprinkle white pepper on top to garnish. Serve with rice.
	Serves 4 people.

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