This ginataang manok or chicken stewed in coconut milk is so delicious and yet it has very basic ingredients. But don’t limit yourself from adding some of the best ingredients that other people add on to make it extra special. In quezon they add a knot of tanglad (Lemon Grass) to make it more aromatic. Aside from cayenne pepper or labuyo, you may also add up some siling haba or long green chili pepper and some green papaya slices. Yummm..does it make you hungry now? You may use other green leafy vegetables if you can’t find pepper leaves in your place, like moringa leaves or pechay. I hope you enjoy this recipe. Happy cooking!
(Chicken Stew in Coconut Milk)
1 kilogram chicken (wings or drumstick)
3 inch size of ginger, strips
1 onion, chopped
1-2 Siling labuyo (Cayenne Pepper/Thai Chili)
1 can Coconut Milk (15 oz)
3 Tablespoon Vegetable Oil
1 bunch Dahon ng Sili (Pepper leaves)
1-2 tablespoon Patis (Fish Sauce)
In a pan, heat oil and sautè ginger over medium to low heat.
Add chicken and sautè for about 5 minutes or until thoroughly cooked to the bones. Gently push the chicken on the side of the pan and sautè in onions until it becomes soft. Mix it well with the chicken.
Season with patis (Fish Sauce ) according to your taste preference. Cover pan and let it cook for about 3 minutes more.
Next, pour in coconut milk and let it simmer over low heat until sauce becomes thick. Occasionally stir the sauce to avoid scorching at the bottom. Add pepper leaves and cayenne pepper, just before the sauce becomes very thick. Once the sauce is thickened, turn off heat. Transfer into serving bowl.
Serve with steamed rice and enjoy!
You may also try this recipe for dessert:
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