Pinatisang Manok

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 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.

Photography by Miguel Nacianceno |  Styling by Sharlene Tan