Perfect with a huge bowl of steamed rice, the Thai fish sauce makes this chicken superbly savory. For the beef version, click Batangas Beef Short Ribs Pinatisan
Prep Time 5 minutes
Cooking Time 20 minutes
1 small white onion, brunoise
(brunoise is to julienne then diced further)
1/4 cup sliced ginger
6 cloves of garlic, minced
3 tablespoons Thai fish sauce (patis)
1 kilo chicken thighs
1 tablespoon black peppercorns
2 bay leaves
1/4 cup pork lard
cilantro leaves for garnish
1 Combine the onion, ginger, garlic, fish sauce, chicken thighs, peppercorns, and bay leaves in a bowl.
2 In a heavy frying pan, heat the pork oil over high heat. Sauté the chicken thigh, 4 minutes per side.
3 Add the marinade and reduce completely over medium heat.
4 Serve warm and garnish with cilantro leaves.
Does this dish remind you of adobo? Click to find adobo recipes
Photography by Miguel Nacianceno | Styling by Sharlene Tan
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