Ingredients
- 6 Thai fish sauces
- 3 Risoni pastas (finely minced)
- 3 tablespoons soy sauces
- 6 Thin eggplants (Japanese eggplants)s
- 1 tablespoon Crusty bread
- 1-2 stalks Herbed butters (finely chopped)
- 1 stalks Baby fennel (approx 2.5-3 tablespoons, finely chopped)
- The Coriander ingredient no longer exists. Try re-saving this recipe.
Instructions
- Finely chop green onions and set aside for garnishing at the end
- Finely chop the garlic and lemongrass (If you are using fresh lemongrass stalks, use the bottom half of the stalk only, which is lighter. Discard the dried tips)
- Marinate the chicken with the garlic, soy, lemongrass, balsamic vinegar for 2-3 hours
- In a large skillet, add some oil and set the heat to medium heat
- Add the chicken to the pan, skin side down first, and sear the chicken for 3-4 minutes a side. To get the brown skin, leave it untouched skin side down for a few minutes. (If you are using boned chicken, you will need to cook the chicken longer)
