Title: Kay patkhin (chicken with ginger)
 Categories: Laos, Chicken
      Yield: 6 Servings
 
  1 1/2 lb Fryer, cut up
           Salt to taste
           Oil
      1    Piece fresh ginger
      1    Clove garlic, minced
      1 md Onion, sliced
 
  Remove bones, then cut the chicken meat into small pieces and salt.
  Fry the chicken meat in a small amount of oil in a skillet until
  yellow, gradually adding hot water until well cooked. Wash and skin
  the ginger, then cut into very fine long slim pieces (quantity used
  according to taste). If too hot, squeeze salt into the ginger and
  wash again, removing all the water. Fry the ginger in a small amount
  of oil until it gives a good aroma (not too long), remove from the
  pan and set aside. Fry the garlic and onion in the skillet with
  chicken, add a small amount of hot water and heat for 10 minutes
  before serving. Remove from heat. Serve hot.
  
  From:  PEAR S. BUCK'S ORIENTAL COOKBOOK, SBN 671-21366-0 Simon and
  Schuster, New York.  1972. Posted