4 chicken thighs
2 tbsp. peppercorns
5-6 cloves garlic
salt, to taste
vegetable oil

Cut each thigh into two parts (remove bone). Cut to make slits into the meat on the side of the skin. Mash the garlic and peppercorns on mortar. You may want to add more garlic if you want a "garlic-ky" taste or more peppercorns for a spicier taste. Add salt to the final garlic and-peppercorn marinade.

Fill the slits with the marinade. If you have more, cover the skin with the marinade. Leave in refrigerator for 4 to 6 hours (best overnight).

Add an appropriate amount of oil in the pan (a Chinese wok if you can). Fry the chicken pieces on both sides with low heat till it is just done. Turn up the heat to brown the skin (with the marinade).

Note: The ideal chicken will come out just done with a slightly browned garlic/peppercorn crust. Be warned... don't try it if you cannot take spicy food!

Submitted by: Josephine Lau