3 cloves of garlic peeled and finely minced
2 Tbsp of cooking oil divided
3 Tbsp of chopped shallot
1 Tbsp of sugar
3 Tbsp of fish sauce
1 Tbsp of freshly ground black pepper
1 fresh kaffir lime leaves cut into strips
4 fresh kaffir lime leaves for garnish
1 lb of boneless skinless chicken thighs cut into bite-size chunks
2- inch knob of fresh ginger peeled and cut into thin strips
Place garlic, I Tbsp of oil, shallot, sugar, fish sauce, black pepper, and strips of lime leaves in a large bowl. Stir to mix everything. Add in the chicken and turn to coat. Make sure all the pieces are coated with the mixture. Cover and refrigerate to let it marinade for 30 minutes.
If you don’t have a clay pot, you can use a heavy-bottomed pan. Preheat the pot. Add in the rest of the cooking oil. Add in the ginger and saute for about 2 minutes. It should be fragrant. Add in the marinated chicken along with its juices. Stir and cook until the chicken started to turn into opaque color. Reduce the heat, cover and let it gently simmer for about 45 minutes. Uncover and have a taste. Add more fish sauce if needed. Remove from the heat and garnish with the rest of the lime leaves and serve while pipping hot.