GRILLED CHICKEN THIGH WITH THAI HERBS
Place the white pepper corn in a mortar and pound until powdery. Scoop out and into a small bowl.
Put garlic, coriander root and salt into the mortar and pound into a coarse paste.
Mix together the paste and the pepper powder in a bowl.
Add coconut milk, soy sauce and palm sugar and mix together until the palm sugar dissolves.
Then add chicken thigh, mix well and marinate for minimum 20 minutes or preferably in the fridge overnight.
Heat a grilling pan over low to medium heat. Put the chicken on the grilling pan and slowly grill by low heat until it cooked, turning frequently.
Serve immediately with chicken dip and sticky rice.
Chicken thigh (500 g.)
Garlic clove, peeled and finely chopped (1 tbsp)
White pepper corn (1 tsp.)
Coriander root, finely chopped (2 tbsp)
Coconut milk (½ cup)
Seasoning Sauce (1 tbsp.)
Palm Sugar (2 tbsp.)
Salt (2 tsp.)