Ginger Chicken (Kai Pad Khing)

1 ½ Pound Boneless chicken breast
6 ounces Ginger root
6 ounces Yellow onion
1 ounce Cloud ears
2 Cup Water
2 to 3 Tablespoon Fish sauce
2 Tablespoon Sugar
1 Teaspoon Black soy sauce
1 bunch Green onions, cut into 1" length
¼ Cup Cooking oil
2 cloves Garlic, finely chopped
¼Teaspoon Ground white pepper

1. Cut chicken into thinly 1 x ½" strips.
2. Soak the cloud ears in 1 Cup of water for 15 minutes until soft.
3. Drain and set aside.
4. Peel ginger root and slice it diagonally into thin pieces.
5. Peel yellow onion and cut it into ½" squares.
6. Set aside both ginger root and onion.
7. In a wok, heat oil and add garlic to stir fry until light golden.
8. Add the chicken and stir fry it for 3 to 5 minutes until cooked.
9. Stir in cloud ears, ginger root, onion, fish sauce, sugar, soy sauce, & water
10. Cook for an additional 2 or 3 minutes until water boils.
11. Add the green onions and stir for a short time.
12. Plate and sprinkle with ground white pepper.
13. Serve hot over Jasmine rice.

Serve with rice.

Makes 3 to 4 servings