Ginataang Manok is a Filipino dish which starts with sautéing the typical garlic, ginger and onion. The chicken is then added and everything is stewed together in coconut milk resulting in very rich and creamy dish as the relatively long cooking time reduces the coconut milk substantially. I add a lot of chilli when cooking ginataang manok as I like the spicy flavour which cuts through the richness of the coconut milk, but you can reduce the amount to your taste.
This dish is reflective of Southern Filipino cuisine through its liberal use of coconut milk and chilli. In these areas, dishes are flavoured with spices such turmeric, coriander, lemon grass, cumin – ingredients which not commonly used in the rest of the Philippines but which are found throughout Southeast Asia. Ginataang Manok being considered one of the area’s famous dishes.
- 1 tbsp oil
- 4 cloves garlic finely chopped
- 1 thumb ginger finely sliced
- 1 medium onion finely chopped
- 500 g chicken thigh chopped into eating size pieces
- 1 tsp chicken stock powder/cube (bouillon)
- 2 tbsp patis (fish sauce)
- 7-8 black peppercorns
- 400 ml coconut milk
- 3 long red chilli chopped into large pieces
- 3 long green chilli chopped into large pieces
- 1 cup malunggay or spinach
- Heat the oil in a large saucepan over medium heat.
- Add the garlic, ginger and onion. Cook for 3 to 5 minutes, until softened and lightly coloured.
- Turn the heat up to high and add the chicken. Cook until browned on all sides.
- Add the stock, patis and peppercorns. Stir to combine.
- Pour in the coconut milk, bring to a simmer, then turn the heat down to low.
- Add the chilli and stir to combine.
- Cook for 20 to 25 minutes, stirring occasionally until the coconut milk has reduced by half and thickened.
- Add the malunggay or spinach, turn off the heat and let it stand one minute.
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