This regional chicken dish is a medley of flavors: a rich and creamy sauce is peppered with heat from the chilies.Â
Chicken Halang-Halang Recipe
This chicken stew has a rich, creamy, and spicy sauce.
Ingredients
Chicken Halang-Halang Ingredients
- 2 tablespoons cooking oil
- 5 cloves Garlic minced
- 1 Small white onion sliced
- 2 pieces turmeric sliced
- 1 thumb-sized ginger sliced
- 1 kilo Chicken chopped into serving slices
- 3 tablespoons fish sauce (patis)
- 1 Cup coconut milk
- 3 stalks fresh lemongrass (tanglad) (white bottom part), lightly pounded
- 1 Cup coconut cream
- 1 Small green papaya peeled, deseeded and sliced into wedges
- haldful chili leaves (dahon ng sili)
- Salt to taste
- Pepper to taste
Instructions
- In a large pot over medium heat, sauté garlic, onion, ginger and turmeric until very fragrant.
- Add the chicken fry, stirring occasionally. Cook chicken turns light brown on all sides. Add in fish sauce and continue to stir fry for another minute.
- Gradually pour in the coconut milk. Bring to a light simmer. Add the lemongrass and cover the pot, simmer for about 20 minutes or until the chicken is tender. Stir occasionally to prevent curdling.
- Add coconut cream and papaya, and continue to simmer for another 10 minutes or until the papaya is cooked through.
- Season with salt and pepper. Remove from heat. Garnish with chili leaves before serving.
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