Chicken Halang-halang is a Filipino chicken dish similar to ginataang manok.This dish has a hint of lemongrass, which makes it smell and taste fresh.
I like my Chicken Halang-halang spicy, so I use more than enough chili flakes every time I cook one. You can also use bird’s eye chili (“siling labuyo”), Jalapeno, or Cayenne pepper.
This dish is guaranteed to tempt you to increase your rice intake. If you plant to stick with just a cup of rice, make sure that you condition yourself beforehand because chances are that you can give-in to your craving later-on.
How to cook Chicken Halang-halang
You will not have a hard time cooking Chicken Halang-halang because this is really a simple dish. Start by heating the cooking oil in a cooking pot — I use canola oil most of the time. Once the oil gets hot, it is time to saute our three commonly used ingredients: garlic, onion, and ginger.
You will know that the chicken is ready to be added once the onion starts to soften. Gently add the chicken pieces and then continue to cook one side until it turns brown. You can use tongs to check on these. Turn the chicken over to cook the other side and then pour the coconut milk. Let it boil and add the lemongrass, papaya, and chili. At this point, cover the cooking pot and set your heat to medium. We will need to cook the chicken further while extracting the flavor from the papaya and lemongrass.
Once the chicken is done, add ground black pepper, fish sauce (you may use salt as an alternative), and more chili, if preferred. Lastly, put the hot pepper leaves in. You can use malunggay leaves or even spinach as alternative ingredients.
Try this Chicken Halang-halang Recipe. Let me know what you think.
Chicken Halang-halang Recipe
- 2 lbs. chicken cut into serving pieces
- 1 can 2 cups coconut milk
- 1 medium yellow onion diced
- 1 teaspoon minced garlic
- 1 thumb ginger julienne
- 2 teaspoons chili flakes
- 6 to 8 lemongrass blades
- 1 small green papaya wedged
- 3/4 to 1 cup hot pepper leaves or malunggay
- 2 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
- 3 tablespoons cooking oil
- Heat the oil in a cooking pot.
- When the oil gets hot, saute the onion, garlic, and ginger until the onion becomes soft.
- Add the chicken pieces. Cook until light to medium brown. Turn over to cook the other side.
- Pour-in coconut milk. Let boil. Add chili flakes, lemongrass, and papaya. stir. Cover and the heat to medium. Cook for 18 to 20 minutes or until the chicken is fully cooked.
- Remove the cover. Add ground black pepper, fish sauce, and more chili flakes (if desired).
- Add the hot pepper leaves. Stir and cook for 2 minutes.
- Transfer to a serving plate. Serve.
- Share and enjoy!