5 chicken thigh cutlets, skin on and bone inMarinade:4 garlic cloves crushed2 1/2 tbsp fish sauce2 1/2 tbsp oyster sauce1 tsp white pepper, ground3 tbsp very finely chopped coriander/cilantro stems1 tbsp ground turmeric1/4 cup brown sugarDirections
Combine marinade ingredients in a bowl.
Add chicken and coat thoroughly in marinade. Marinade for at least 3 hours, preferably overnight.
Preheat oven to 350F. If you remember, take chicken out of the fridge and bring to room temperature.
Line a tray with baking paper, then place chicken on the baking tray, skin side up. Scrape all marinade out of bowl and dab onto chicken.
Allow to rest for 3 minutes before serving with rice and fresh slices of cucumber
Stove: To cook on the stove, heat a skillet over medium heat. Place skin side down and cover with a lid. Cook for 5 minutes or until the skin is dark golden. Then turn and cover with a lid again, cook for 8 to 10 minutes until cooked through. Rest for 3 minutes before serving.
By Nagi