2 tablespoons of canola oil
3 chicken thighs (with the skin on the bone)
3 cloves garlic, minced
½ cup julienned ginger
1 yellow onion, halved and then sliced into lengthwise pieces
1½ tablespoon dark soy sauce
1 tablespoon preserved black beans
½ cup boiled/hot water
1 tablespoon fish sauce
½ teaspoon minced Thai chilies (optional)
Juice of lime (optional)
1 tablespoon fresh chopped cilantro
1 tablespoon scallions, to garnish
In a large sautÃ© pan over medium heat, add oil. Add minced garlic, julienned ginger and sliced onion. Do not stir. Place chicken thighs, skin-side down on the bed of garlic, ginger, onion. Cook until skin begins to crisp, and then flip. Add soy sauce directly to the chicken.
Add black beans to the cup of boiled hot water, and let sit for 3 minutes. Strain the beans themselves and pour the liquid mixture over the chicken. Let cook for 5 minutes. Add the beans and turn to low heat for another 5 minutes. Add fish sauce, Thai chilies, and fresh lime juice. Sprinkle cilantro and scallions over and bring off heat.
© Recipe Property of John Vang