Once again the world watches. Watches while a woman testifies about sexual assault in front of powerful men whose first reaction is to say boys will be boys. When I was my daughter’s age I remember the world watching as well. The message was the same then as it is now. That breaks my heart.
I want better for my kids. It seems a reasonable ask to for those who have been assaulted to heard and to raise boys to men who know “boys will be boys” is outdated and dangerous. I’m inclined to believe Dr Ford, given the timeline of who she told. Whether or not it’s true, I believe a proper investigation needs to be done. I’m surprised things were delayed and today they are hearing her given how many have seemed to come to a conclusion already. I don’t believe the proper venue is in the senate. I’m curious what the result will be but I’m doubtful as much hasn’t changed since Thomas was confirmed 27 years ago. On the flip side, Cosby has been sentenced so maybe, just maybe the tide is shifting.
It is a quiet week as my in-laws drove to New York to visit old friends. I don’t envy them doing the 8+ hour drive. It is not a very exciting highway, straight and dull. Hopefully they will have a good trip.
That leaves just my husband and I. I’ve gone to cooking up a storm for 6 people to 2. You wouldn’t think it would be difficult to adjust but I always find it hard to do that. I either end up making too much or too little. Because we did a traditional roast this past Sunday I had leftover chicken to use up so I thought it would be great to make a Thai dish. We are both fans of the cuisine and luckily it’s very easy to cook.
Kai Phat Khing (Chicken with Ginger) Technique:
I have a cookery book called The Complete Asian Cookbook by Charmaine Solomon. In it, there is a recipe for Kai Phat Khing (Chicken with Ginger) that was a great choice to use up the chicken. The interesting thing is the first ingredient in her recipe was wood ear fungus. But the directions never mentioned putting it in the recipe! At any rate, I used it as a light guide so I could use what I had on hand.
The co-op had hen of the woods and chicken of the woods mushrooms and I wanted them to be the highlight the dish. Because I wasn’t sure when my husband would be home I prepped all the ingredients first as it only, when using leftover chicken, takes a few minutes to cook.
You can make this in a skillet but it’s better in a wok if you have one. Heat the peanut oil. The 2 tablespoons may sound like a lot but when the mushrooms get tossed in, it’s needed. But first cook the onions for a few minutes. When the onions start to become translucent add the garlic.
Keep an eye on the garlic! The oil is very hot and you want the garlic to be golden, not burnt. If you are using uncooked chicken, start cooking it now. Add the mushrooms to the wok. This needs to be cooked for a few minutes given how hearty the mushrooms are. While this is cooking add the ginger and stir well to coat the mushrooms. The book mentioned making the ginger less “pungent”. No way! The ginger is a great flavour, I have no desire to dull it.
Add the soy sauce/vinegar mixture along with the leftover chicken.
Near the end of cooking add the scallions. I don’t like them full on raw but you don’t want these mushy or overcooked.
Garnish with a bit more scallion and serve right away. As per my usual, I asked my husband how he liked it. He really liked it but then said though you’ll probably not make it again. Not true, but someone needs to remember and request. Fingers crossed one of us doesn’t brain cramp. 🙂
Kai Phat Khing (Chicken with Ginger)
A flavourful Thai dish with chicken, ginger and mushrooms
- 2 cups Mushrooms, coarsely chopped I used Hen of the Woods and Chicken of the Woods
- 2 tbsp freshly grated ginger
- 2 tbsp peanut oil
- 1 small onion, thinly sliced
- 3-4 cloves garlic, coarsely chopped
- 1 cup cooked chicken If using raw, use about 1/2 lb cubed
- 1 1/2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 1/2 tbsp rice vinegar
- 1/2 tbsp brown sugar
- 1 scallion, sliced
Mix the soy sauce, fish sauce, rice vinegar and brown sugar together and set aside.
Heat the peanut oil in the wok. Cook the onions until they start becoming translucent. Add the garlic. Cook for another minute before adding the mushrooms. If you are using raw chicken, add it now. Add the ginger and stir to coat the mushrooms.
After cooking for a few minutes add the soy sauce mixture. Stir well. Allow the mushrooms to begin to brown a bit. Near the end of cooking add most of the scallions to cook a minute or so.
Serve immediately and garnish with the remaining scallions.