Perfect with a huge bowl of steamed rice, the Thai fish sauce makes this chicken superbly savory.
You may do this with a dry version or soup version. I did the dry version.
Serves 5 Prep Time 5 minutes Cooking Time 20 minutes
1 small white onion, brunoise (julienned then diced further)
1/4 cup sliced ginger
6 cloves of garlic, minced
3 tablespoons Thai fish sauce
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.
