Pat Khing


  1. 1 1b of fresh chicken (thighs or legs are best, but breast will do. Meat near the bone tastes better)
  2. 2 spring onions
  3. 1/2 white onion
  4. 1/2 a bulb of garlic (3-4 cloves)
  5. Dried crushed red chillies to taste. Or fresh ones. I like my food hot, so I use 4 or 5
  6. 2 inches of fresh ginger
  7. Light soy sauce
  8. A little white sugar
  9. Dried chinese black mushrooms, soaked overnight in warm water to rehydrate them. If you don't have these or can't wait, then chestnut mushrooms are tasty (as in the picture)


  1. Dice the chicken into bite sized pieces. Your mouth may vary !
  2. Peel the garlic and slice it. If you are using fresh red chillies, slice them finely also.
  3. Chop the spring onions into inch lengths, or exactly 2.54cms if you come from Brussels.
  4. Heat the oil until it is almost smoking, put in the garlic and chillies and fry for a few seconds without letting the garlic burn.
  5. Add in the chicken and ginger, and fry until almost cooked. You can add a little water to stop it from sticking.
  6. Add in the mushrooms and white onion and a couple of splashes of soy sauce, and cook until the mushrooms are soft.
  7. Add spring onion.
  8. The goal of thai food is that it should be "balanced" - not conspicuously sweet or salty, but both at the same time. Add in a little sugar (you won't need more than a 1/2 teaspoon).
  9. Serve with boiled rice.

Vegetarian Alternative

If you are vegetarian, you can substitute cubes of golden brown fried tofu that are easily obtainable from your local Chinese supermarket.