Ingredients:

1 pound chicken breast with skin
1 to 2 cilantro roots
2 to 3 garlic cloves
½ teaspoon peppercorns
3 tablespoons light soy sauce
2 tablespoons butter
2 cups water
1 chicken stock cube

Sauce
5 chilies
1 garlic clove
1 teaspoon sugar
½ teaspoon salt
1 tablespoon dark soy sauce

Methods:

Clean the chicken breast and add the light soy sauce. Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes.

Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side. The aim is to just add some flavor, not to cook the chicken. Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simmer. Simmer until the water has reduced by half. During the last 10 minutes of cooking you can use this stock to cook side vegetables like baby corn, carrots or mushrooms if you are serving these too. Remove the chicken, slice, place in a serving bowl with some of the stock and the following sauce.

Sauce:
Mix chilies, garlic, sugar and salt in a mortar and pound it until the mixture is ground up, then add the dark soy sauce. You can spoon this sauce over the chicken, or if some of your guests don’t like spicy chili, you can serve it as a side sauce.