1 small white onion, brunoise (julienned 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
How to cook:
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.