Chicken Thigh Saigon with Vegetable Pickles

Must be prepared the day before! Put vegetables in a large enough bowl, mix. Boil vinegar with sugar, bay leaf and clove, add turmeric, stir well. Season gravy, pour boiling hot over vegetables. Cool the vegetables, place in the refrigerator with the lid closed for about 24 hours.

Stir garlic, soy sauce, white wine vinegar, bay leaves and pepper in a wide baking dish.Shape chicken thighs into it, turn to the other side in the marinade, marinate with the lid closed in the refrigerator for about 24 hours.

Roast: Preheat stove to 180 °C, preheat ovenproof dish. Heat oil in a pan until hot, reduce temperature.

Remove chicken thighs from marinade, dry with kitchen roll, fry in batches on both sides for three minutes each. Remove, place in ovenproof dish, finish roasting in heated stove for thirty minutes.

Juerg’s serving tip: Cut banana leaf to plate size, arrange vegetable pickles and chicken thighs on it.

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