Must use chicken thighs. It renders down the fat into more liquid for the sauce.
Don’t forget to take chicken out early to defrost.
Marinade Ingredients
500 g chicken thighs (cut into just bigger than bite sized pieces)
1 1/2 TBSP soy sauce
1 TBSP golden mountain sauce
2 tsp black soy sauce
Cooking Ingredients
1 head of garlic
2 TBSP chopped ginger
1 1/2 TBSP palm sugar, finely chopped
Pepper to taste
1/3 cup chopped cilantro (with stems)
Vegetable oil
Jasmine rice for serving
Step-By-Step Directions
Take out medium ziploc bag and measure out liquid ingredients for marinade (1 1/2 TBSP soy sauce, 1 TBSP golden mountain sauce, 2 tsp black soy sauce).
Take out chicken and cut into just bigger than bite sized pieces, then put in bag to marinade (15-20 minutes).
Disinfect/wash everything in contact with chicken.
Wash/cook rice if needed
Wash, dry, and chop cilantro. Put in bowl and set next to stove.
Take out mini food processor, cutting board, 1 head of garlic, a knife, small red rubber spatula, and a garbage bowl. Mince garlic and put into regular white bowl.
Take out vegetable peeler and 2 TBSP ginger. Peel ginger, chop, and put in same bowl as garlic.
Take out palm sugar and measure out 1 1/2 TBSP. Chop and put in small bowl.
Take out vegetable oil, pepper, bag of chicken, and meat thermometer.
Heat big pan to medium-high and coat with vegetable oil.
Once warm, saute garlic and ginger for 1-2 minutes
Add all contents of chicken bag and toss until exterior of chicken looks done
Add palm sugar and pepper and cook until sugar dissolves an chicken gets completely cooked (165 degrees).