Ingredients (for 4 servings):
1 kg chicken (2.2 pounds), cut into pieces
6 cloves garlic, crushed
¼ ts ground white pepper
½ cup white or cane vinegar
2 pieces of bay leaves
1 tbs vegetable oil
2 cups coconut milk
1 cup coconut cream
1 ts salt
1 ts fish sauce
2-5 green finger chilies
(cooking time: 1 hour)
In a mixing bowl, create the marinade by combining the crushed garlic, ground white pepper, vinegar and bay leaves.
Add the chicken to the marinade and let it sit for about 30 minutes.
Heat up a pan and add the vegetable oil. Add the chicken pieces and saute until they're brown on all sides. Save the marinade for later.
Add the coconut milk and the marinade to the pan, and cook for 20 minutes over medium heat until the liquid thickens.
Remove excess fat from the pan with a spoon.
Add the coconut cream and green chilies and cook over low heat for another 5-10 minutes until a creamy sauce is formed.
Add salt and fish sauce.
Serve hot with rice.