Chicken Thigh in Coconut Water

Sophielu

2 boneless skinless chicken thighs

3 tbsp oil

1 to 2 head of chopped shallots

¾ cup coconut water

4 tbsp fish sauce

1 tsp sugar

1 tbsp dark soy sauce

1 tbsp cooking wine

1 tsp black pepper

3 cloves chopped garlic

2 to 3 fresh chilies

Cut chicken thighs in half and marinate with ½ tablespoon of fish sauce

Fry both sides to slightly golden brown

Add coconut water, fish sauce and bring to boil

Add chopped shallots, dark soy sauce, sugar, black pepper and cooking wine. Cover and cook until the sauce is darkened

Uncover lid, scoop some of the sauce and pour over the chicken thighs. Add chopped garlic and fresh Thai chilies. Stir for a minute for the sauce to thicken then add minced cilantro. Turn off stove.

Serve with steam rice.

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