Chicken Bicol Express

Heat a wok over medium-high heat. Add a couple of swirls of oil. When oil is hot, add onions, garlic, and ginger. Sauté until onions are soft, translucent, and fragrant.

Add bagoong and chilies to the pan. Sauté for about 2 to 3 minutes to allow the flavors to blend.

Add chicken to the pan and fry until seared, about 1 to 2 minutes.

Add coconut milk and simmer for 20 to 30 minutes or until chicken is tender and sauce is thick. Adjust seasoning, if needed, by adding a little more bagoong. Garnish with sliced chilies, if desired.


TIP: Instead of chicken, try fish or shrimp if you want a seafood version, or vegetables if you want a vegetarian option. Don't forget to adjust the cooking time accordingly.