In season当季Thai泰式
Gai Pad King (Thai Ginger Chicken)泰式姜丝木耳炒鸡
Ginger matchsticks, wood-ear mushrooms and Thai yellow bean sauce give this chicken its distinct flavor. Mushroom soaking overlaps chopping; never substitute uncooked rehydrated fungus at serving.姜丝木耳泰式黄豆酱造就独特风味，泡木耳同时切菜，泡后必须炒熟非直接食用。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
First cover dried wood-ear with hot drinking water for 15–20 minutes, or longer per package. Meanwhile slice ginger into thin matchsticks, onion and pepper into strips; mince garlic and scallion. Slice chicken thinly and refrigerate with 1 tsp measured soy.先热饮水泡木耳15–20分钟或包装更久，同时姜葱椒切细条蒜葱切细，鸡薄切拌1小匙量好酱油冷藏。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce and dry it. Use clean utensils. Read all steps before heating.先洗手，把蔬果洗净擦干，备好干净器具。开火前通读步骤，确认食材和工具齐全。
- Measure the list for the selected servings before heating. Times are for the base recipe; larger batches take longer. Separately mentioned drinking water is additional.开火前按所选人数清单量好；时间按基础份量，人多分批会更久，另提饮用水需另备。
Ingredients食材
- Boneless skinless chicken thighs去骨去皮鸡腿肉8 oz盎司
- Dried wood-ear mushrooms; cook after soaking干木耳（泡后须煮熟）0.25 oz盎司
- Fresh ginger root鲜姜块1 oz盎司
- Yellow onion黄洋葱0.25
- Red bell pepper红甜椒0.5
- Scallion葱1
- Garlic大蒜2 cloves瓣
- Soy sauce酱油2 tsp小勺
- Oyster sauce, contains shellfish蚝油（含贝类）2 tsp小勺
- Thai fermented yellow soybean sauce (tao jiew), not doenjang泰式黄豆酱tao jiew（非韩式大酱）2 tsp小勺
- Sugar白糖0.5 tsp小勺
- Toasted sesame oil香油0.5 tsp小勺
- Ground white pepper白胡椒粉0.125 tsp小勺
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 tbsp大勺
Method做法
Drain and rinse the fully softened mushrooms, throw out the soaking water, trim off the hard bases, and cut them bite-size. Don't leave soaked fungus sitting out at room temperature overnight. In a bowl, mix the remaining soy sauce, oyster sauce, tao jiew, sugar, sesame oil, pepper, and 2 tbsp water.
泡软的木耳沥干冲净，泡的水倒掉，切掉硬蒂，再切成一口大小。泡好的木耳别在室温放隔夜。另拿个碗，把剩下的酱油、蚝油、黄豆酱、糖、香油、胡椒和2大匙水拌匀。
Common mistake & quick fix容易错在哪，怎么补救
Finish measuring and chopping before heating. Lower the heat if spices smoke; never pour water into a pan of hot oil.量好切好再开火，香料冒烟就调小火；别往一锅热油里倒水。
Warm the neutral oil in the skillet. Stir the garlic and ginger for 1–2 minutes until fragrant but not burning — this takes the raw bite out of the ginger. Add the chicken and stir for 3 minutes, breaking up the slices.
锅里把中性油烧热，下蒜和姜翻炒1–2分钟，炒出香味但别炒焦，这样姜的辛辣味就缓下来了。放鸡肉进去炒3分钟，把肉片炒散。
The pan smells fragrant without smoke or black burned patches.锅里有香气，没冒烟，也没有焦黑的地方。
Common mistake & quick fix容易错在哪，怎么补救
If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。
Add the mushrooms, onion, pepper, and the mixed sauce. Toss until the mushrooms are cooked through and the chicken hits 165°F (74°C). If the mushroom package calls for a longer cook, follow that; if the pan looks dry, lower the heat and add a splash of water.
下木耳、洋葱、彩椒和调好的酱汁翻炒，炒到木耳熟透、鸡肉中心到165°F (74°C)。木耳包装上要是写了要煮更久，就按包装来；锅里发干的话，转小火加点水。
Check the temperature with a food thermometer, not color alone.用食品温度计测中心温度，别只看肉色。
Common mistake & quick fix容易错在哪，怎么补救
If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。
Turn off the heat and fold in the scallion. Spoon it over rice with the light sauce and some vegetables. Tao jiew is salty, so taste before adding any more sauce.
关火，把葱拌进去。连汤汁一起浇在米饭上，配点蔬菜吃。黄豆酱挺咸的，想再加酱之前先尝一口。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Fresh ginger root鲜姜块Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Yellow onion黄洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Sugar白糖A little sugar balances salty, sour and spicy — the core of Thai flavor.少量糖平衡咸、酸、辣——泰菜味道的核心。
- Toasted sesame oil香油
Toasted sesame oil is for finishing, not high-heat frying; seeds add crunch. Store oil in a cool, dark spot.烤芝麻油用于出锅提香，不宜高温炒；芝麻粒增加口感。香油避光阴凉存放。
Cookware厨具
Wide skillet, spatula, bowls, knife, board, measuring tools and food thermometer宽平底锅、铲、碗、刀、砧板、量具及食品温度计
Make it a balanced meal营养搭配建议
Add a vegetable side and a moderate portion of rice if needed; linked recipes are optional extras with separate ingredients.需要时配蔬菜及适量米饭；链接菜可选另做，食材另备。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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