Ginataang Manok
Ginataang Manok is a Filipino chicken stew simmered in coconut milk with ginger, garlic, malunggay, and hot pepper leaves.
Servings: 4 people
Calories: 855kcal
Cost: $
Equipment
- Cooking pot A heavy-bottomed pot holds a steady simmer and keeps the coconut milk from scorching.
- Wooden spoon For stirring the coconut milk as it comes up to a boil.
Ingredients
- 2 lbs chicken cut into serving pieces
- 2 cups coconut milk
- 2/3 cup water
- 1 cup fresh malunggay leaves
- 1 1/2 cups fresh hot pepper leaves
- 2 tbsp garlic minced
- 1 large onion sliced
- 2 tbsp ginger julienned
- 4 pieces long green pepper
- 4 pieces Thai chili pepper chopped
- 1 tbsp fish sauce patis
- 4 grams Maggi Magic Sarap
- 2 tbsp cooking oil
- ground black pepper to taste
Instructions
- Heat the cooking oil in a cooking pot.2 tbsp cooking oil
- Sauté the garlic, onion, and ginger until fragrant and the onion softens.2 tbsp garlic, 1 large onion, 2 tbsp ginger
- Add the chicken. Cook until the outside turns light brown.2 lbs chicken
- Pour in the fish sauce. Continue to sauté for 1 minute.1 tbsp fish sauce
- Pour in the water. Let it boil.2/3 cup water
- Cover the pot and simmer for 15 minutes.
- Pour in the coconut milk while stirring. Let it boil.2 cups coconut milk
- Lower the heat. Simmer uncovered until the coconut milk reduces to half. Do not cover the pot after adding the coconut milk.2 cups coconut milk
- Add the long green pepper and Thai chili pepper. Simmer for 5 minutes.4 pieces long green pepper, 4 pieces Thai chili pepper
- Season with Maggi Magic Sarap.4 grams Maggi Magic Sarap
- Add the fresh hot pepper leaves. Stir and cook for 1 to 2 minutes.1 1/2 cups fresh hot pepper leaves
- Add the fresh malunggay leaves. Simmer for 1 minute.1 cup fresh malunggay leaves
- Season with ground black pepper to taste.ground black pepper
- Turn off the heat and transfer to a serving plate.
- Serve hot. Share and enjoy!
Video
Notes
Coconut milk or cream – Swap in coconut cream (kakang gata) for a thicker, richer sauce; regular coconut milk keeps it lighter.
Hot pepper leaves and malunggay – Both are often sold frozen in Filipino stores abroad. If you cannot find hot pepper leaves, spinach or chili leaves work; skip the malunggay entirely if it is out of season rather than substituting something bitter.
Reduce for a richer sauce – The longer you let the coconut milk simmer uncovered, the more it reduces and the deeper the flavor gets, so give it the full reduction if you like a thicker gata.
Better the next day – This holds well in the fridge and the sauce tastes even better after the flavors settle overnight, which makes it a good make-ahead meal.
Adjust the heat – Scrape out the seeds of the Thai chili for a milder pot, or add a couple more for extra spice.
Nutrition
Calories: 855kcal | Carbohydrates: 17g | Protein: 50g | Fat: 66g | Saturated Fat: 32g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 170mg | Sodium: 541mg | Potassium: 995mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1386IU | Vitamin C: 145mg | Calcium: 336mg | Iron: 7mg