Four ingredients (chicken, dark soy, black pepper, and cilantro) create a delicious meal. Combine 2 Tbsp dark soy and 1 Tbsp black pepper in a wide sauté pan. Place 2 lbs (about 6-7 pieces of skin-on, bone-in chicken thighs, trimmed off excess fat) of chicken thighs in the pan, making sure to get the sauce all over the chicken (and try to get it b/w the skin and flesh, if possible). Once chicken is coated, place each piece skin side down. Cover and cook on medium-low heat until you hear gentle bubbling, then reduce heat to low and cook for an additional 15 mins. Turn the chicken pieces over (so that the skin is on top), then cover and cook on low heat until chicken is fully cooked (about 20-25 mins). Garnish with cilantro and serve with rice. More details and the actual recipe available at http://www.vietworldkitchen.com/blog/2012/12/soy-glazed-black-pepper-chicken-hakka-cookbook.html (Apr. 2015)Note: Dark soy has a lot of sodium, so to make this lower sodium, we have cut the dark soy down to 1 Tbsp and spray the inner pan with some oil to make up for some of the moisture.
Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
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