Start deboning chicken thighs and place them in a glass container.
Peel the garlic and shallot skin, set aside.
Cut scallions (white part) into 1 inch long. set aside.
Use a blender or mortar and pestle to combine the ingredient.
Pound the garlic, shallot and scallion (white part) until fine.
Then add ground black pepper, salt, sugar, soy sauce, oyster sauce, water, mix well.
Pour the sauce mixture onto the chicken in the container, combine until well coated. Cover and refrigerate for at least 30 minutes or even better for over night.
Heat a non-stick pan over medium heat, add oil, pan fry the chicken until it cooked through.
Once it's cooked, rest it on a cutting board and cut into bite-sized. Place over the rice.
Serve with Koh Kong sauce, and pickled vegetable.
Delicious!
