Chicken Halang Halang
Chicken Halang Halang is a Filipino dish which is basically a mash up between Chicken Tinola (Chicken Ginger Soup) and Ginataang Manok (Chicken Curry), popular in the Visayas and Mindanao regions. Halang literally means chilli hot hence a lot of chillies will be used in this dish but for those who don’t like it hot you can always adjust the amount of chillies you want to use. There are several versions of this dish one is the one with coconut milk, some don’t use coconut milk but has more chillies and ginger, others also cook the dish until it dries out but one thing remains the dominant taste of ginger and chillies.
Again another simple recipe and best enjoyed in a cold day with freshly steamed rice.
- 1 kg chicken legs and/or thighs
- 1 small size green papaya, sliced
- 400 ml coconut milk
- 2 cups chicken stock
- 1 thumb sized ginger, sliced thinly
- 6 cloves garlic, chopped
- 1 onion, chopped
- 4 pcs green chillies
- handful chilli leaves
- 2 stalks lemon grass
- 1 tsp cayenne pepper
- freshly ground black pepper
- sea salt or fish sauce
- In a pot add oil then sauté garlic, onion and ginger.
- Add chicken then lightly brown them on all sides.
- Add chicken stock, lemongrass, green chilli and cayenne pepper. Bring to a boil and simmer in low heat for 15 minutes.
- Add the coconut milk and papaya and cook for 10 minutes or until papaya is tender.
- Add the chilli leaves and simmer for 3 more minutes.
- Season with salt/fish sauce and freshly ground black pepper