half of the peppercorns in a mortar and pestle
. Remove and transfer to a large mixing bowl. Add 1 tablespoon garlic, 2 teaspoons salt, 1 teaspoon sugar
, and then add the chicken. Mix and coat the chicken pieces well. Cover and marinate in the refrigerator for 1 hour.
Bring a large pot to high heat and add the oil, remaining garlic, remaining peppercorns
, and fry
until fragrant. Now add the marinated chicken
both sides until slightly browned. Add the tomatoes
, and annatto oil. Stir to combine, and then add the red shallots
, coconut juice, fish sauce
, and remaining sugar and salt.
Bring the mixture to the boil and skim
off and discard any impurities that rise to the surface. Turn the heat to medium-low and allow to simmer
for 40 minutes uncovered.
Transfer to a deep bowl, garnish with peppercorns and serve with crisp