Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Prepare the marinade for the chicken. Use a mortar and pestle to ground
Whole Coriander Seeds (2 g)
,
Black Peppercorns (4 g)
, and
Garlic (4 cloves)
. Then add the herb mix,
Coconut Sugar (15 g)
,
Salt (2 g)
,
Ground Turmeric (2 g)
,
Light Soy Sauce (15 mL)
,
Oyster Sauce (15 mL)
, and
Evaporated Milk (240 mL)
in a large mixing bowl. Mix until well combined.
Step 2
Place the
Boneless, Skin-On Chicken Thighs (680 g)
in the marinade bowl and cover it with plastic wrap. Let it marinate in the fridge for at least 4 hours but preferably overnight (make sure to remove the excess marinade a bit before grilling).
Step 3
Prepare the dipping sauce. In a small mixing bowl, add
Shallots (4)
,
Fresh Cilantro (1 bunch)
,
Jasmine Rice (8 g)
,
Crushed Red Pepper Flakes (2 g)
,
Coconut Sugar (15 g)
,
Tamarind Sauce (90 mL)
, 2 Tbsp of
Lime Juice (1)
, and
Fish Sauce (30 mL)
. Mix until well combined.
Step 4
Once the chicken has marinated, heat the grill pan over high heat. Once hot, lower the heat to medium-high. Brush
Vegetable Oil (15 mL)
onto the pan. Place the chicken in the pan and cook for about 5-8 minutes on each side.
Step 5
Slice the grilled chicken and transfer it to a serving platter. Serve with dipping sauce and
Glutinous Rice (390 g)
.
