Ginataang Manok Na May Luyang Dilaw is a version of Ginataang Manok that uses turmeric. This ingredient is referred to as luyang dilaw in Filipino because of its similarity to ginger in terms of visual appearance. This dish is rich, creamy, and flavorful. In addition, it has also additional health benefits brought about by turmeric.
Turmeric is considered to be both a spice and a medial herb. This spice provides the yellow color to curry (which is a combination of different spices). As a medicinal herb, turmeric has more than a handful health benefits. It is said to help lower bad cholesterol, help ease itching, and can reduce pain due to osteoarthritis.
Ginataang manok is one of the dishes that I enjoy to eat with rice. I think that the coconut milk and chicken complements each other and work in perfect harmony. The addition of turmeric made it better. The dish looked more appetizing.
Here are some tips before you start cooking Ginataang Manok Na May Luyang Dilaw. it is ideal to have fresh turmeric on hand, but you can always use turmeric powder as a substitute. I used hot pepper leaves for this recipe. Feel free to also use either malunggay leaves or spinach as alternatives. I like to add chili pepper to my ginataan dishes, this ingredient is optional for this recipe. Happy Cooking. Enjoy!
Try this Ginataang Manok Na May Luyang Dilaw Recipe. Let me know what you think.
Ginataang Manok Na May Luyang Dilaw
- 2 lbs. chicken thigh cut into serving pieces
- 1 20g pack Knorr Ginataang Gulay mix
- 1 cup hot pepper leaves dahon ng sili
- ½ cup sliced turmeric luyang dilaw
- 5 pieces Thai chili optional
- 1 medium yellow onion diced
- 5 cloves garlic crushed
- 2 ½ cups water
- 1/8 teaspoon crushed peppercorn
- 3 tablespoons fish sauce
- 3 tablespoons cooking oil
- Heat oil in a pan.
- Once the oil becomes hot, sauté garlic, onion, and turmeric (luyang dilaw) until the onion softens.
- Add chicken. Cook until all the sides turns light to medium brown.
- Pour 1 ½ cups water. Let boil. Cover and continue to boil in medium heat for 30 minutes.
- Combine Knorr Ginataang Gulay mix with 1 cup water. Stir until well blended.
- Pour the mixture into the pan. Let boil.
- Add crushed peppercorn and Thai chili. Stir. Cover and continue to cook until the sauce reduces to half.
- Add hot pepper leaves. Stir. Note: you can also use malunggay leaves or spinach
- Pour the fish sauce into the mixture. Stir and continue to cook uncovered for 5 minutes.
- Transfer to a serving plate. Serve as a pulutan or a main dish with a cup of rice.
- Share and enjoy.