Perfect with a huge bowl of steamed rice, the Thai fish sauce makes this chicken superbly savory.Serves 5 Prep Time 5 minutes Cooking Time 20 minutes
1 small white onion, brunoise (brunoise is to julienne then diced further)1/4 cup sliced ginger6 cloves of garlic, minced3 tablespoons Thai fish sauce (patis)1 kilo chicken thighs1 tablespoon black peppercorns2 bay leaves1/4 cup pork lardcilantro 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.
Photography by Miguel Nacianceno | Styling by Sharlene Tan
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