Ginger Soy Chicken ไก่เค็ม (gai kem)
This super easy and delicious chicken stir-fry used to be a yearly treat for me. My grandmother would make this out of what I call “worship chickens” which are whole, boiled chickens that are used to in the annual “cheng meng” ceremony where we pay respect to past ancestors at their grave. I’ve modified to recipe so that I can enjoy the same flavour without having to wait for the ceremony! Admittedly it is not the same as one made from the worship chickens which is usually drier as the chicken is cooked twice, and it has been out air-drying in the Thai summer weather for at least half a day. But this version is tasty in its own way, and still fixes my craving every time 🙂
- 500g chicken thigh, cut into 1 ½” cubes
- 1½ Tbsp soy sauce
- 1 Tbsp Golden Mountain sauce
- 2 tsp black soy sauce
- 4-5 cloves garlic, chopped
- 2 Tbsp chopped ginger
- 1½ Tbsp palm Sugar, finely chopped
- ¼ tsp ground white pepper
- ⅓ cup chopped cilantro, stems included
- Fresh julienned ginger for garnish, optional
- Jasmine rice for serving
Note: If you want to make this spicy, add some chopped Thai chilies along with the ginger and garlic.
Marinade chicken in soy sauce, Golden Mountain sauce, and black soy sauce for 15-20 minutes.
In a wok, sauté garlic and ginger in vegetable oil over medium high heat until garlic starts to turn golden. Add chicken and toss until the exterior looks done. Add palm sugar and pepper, then toss until sugar is dissolved and chicken is completely cooked.
Remove from heat, add cilantro, toss and plate. Garnish with extra julienned fresh ginger if desired. Serve with jasmine rice.
Ginger Soy Chicken