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.
Chicken Halang Halang
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 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
- oil
Instructions
- 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
Coconut milk and chicken are made for each other. In fact, I only picked up those very same ingredients for a Laksa earlier today. I would love to try this with my new friends who are newly-weds, (one of them is Filipino.) I definitely need her to adopt me and feed me some of this 🙂
Ginger and chilis are a favorite in our home. I love the ginger and my boys of course love the chilis so certain this dish would be a big hit. So many people are sick in HK with the change of seasons and this would be the perfect dish to help you recover from a cold. Have a super week. Take Care, BAM
This definitely goes well with steamed rice! We were only able to taste a version of this dish once but it was so good. Thanks for the recipe.
We’re still having cold weather. This looks like it would warm me up quite nicely.
Reblogged this on Forget the Viagra, Pass Me a Carrot and commented:
We need some food for reblog Saturday – this looks great
Looks delicious. I love food with leaves inside 🙂
I cooked this and made my own version. I agree that chicken and coconut are made for each other! It is really a tinola taken into a different level with the creamy touch of coconut and the spicy kick of chilies. I will be cooking it again and again! 🙂
Thanks for trying it out 🙂