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From @Panlasang Pinoy

Ginataang Manok

55 min · Serves 4

55 mintotal
15 minhands on
10steps
4servings

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Ingredients

  • 2 tbsp cooking oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 thumb-sized piece ginger, julienned
  • 1 kg chicken, cut into serving pieces
  • 2 tbsp fish sauce (patis)
  • 1 cup water
  • 2 cups coconut milk (gata)
  • 3 pieces green long chilies (siling haba)
  • 2 pieces red Thai chili peppers (siling labuyo)
  • 1 sachet (8 g) all-purpose seasoning (e.g. Magic Sarap)
  • 1 cup chili leaves (dahon ng sile)
  • 1 cup moringa leaves (dahon ng malunggay)
  • Ground black pepper to taste

Method

  1. Heat the cooking oil in a large pan over medium heat, then saute the onion, garlic, and ginger until fragrant, about 2–3 minutes.

  2. Add the chicken pieces and cook until slightly browned on all sides, about 5–7 minutes.

  3. Season with fish sauce and pour in the water.

  4. Cover the pan and simmer over low heat until the chicken is cooked through, about 25 minutes.

    Then 25 min of waiting

  5. Pour in the coconut milk and simmer uncovered, stirring occasionally, until the liquid reduces by half and thickens, about 8–10 minutes.

    Then 8 min of waiting

  6. Add the green long chilies and red Thai chilies to the pan.

  7. Sprinkle in the all-purpose seasoning and stir to combine.

  8. Simmer for another 2 minutes to let the flavors meld.

    Then 2 min of waiting

  9. Turn off the heat, add the chili leaves and moringa leaves, and season with ground black pepper to taste.

  10. Stir gently until the greens are wilted in the residual heat, then serve warm.

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