Serves 2–4

The marinade for this dish looks rather like watered-down milk, but don't let the blah appearance fool you: It's delicious. Unlike many Thai marinades, this one is not terribly spicy.

Chicken with Black Pepper and Garlic

1 tablespoon whole black peppercorns

5 cloves garlic, cut in half

2 pounds boneless, skinless chicken breasts, cut into strips

illustration cup fish sauce

3 tablespoons vegetable oil

1 teaspoon sugar

  1. Using either a mortar and pestle or a food processor, combine the black peppercorns with the garlic.
  2. Place the chicken strips in a large mixing bowl. Add the garlic-pepper mixture and the fish sauce, and stir to combine.
  3. Cover the bowl, place in the refrigerator, and let marinate for 20 to 30 minutes.
  4. Heat the vegetable oil over medium heat in a wok or skillet. When it is hot, add the chicken mixture and stir-fry until cooked through, about 3 to 5 minutes.
  5. Stir in the sugar. Add additional sugar or fish sauce to taste.

illustration The Glory of the Mortar (and Pestle)

The grinding action of a mortar and pestle releases the oils and flavor essence of the substances being mashed. Unlike a food processor, a mortar will mash ingredients together completely and fully, creating a much more intense and flavorful combination. However, using a mortar and pestle can sometimes be very tiresome. If you enjoy cooking, using a mortar and pestle will probably be something you'll love — both the process and the results!