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Chicken Halang-Halang

Chicken Halang-Halang

Chicken Halang-Halang is sure to be a family favorite. It's easy to make and flavored with coconut milk, lemongrass, and chili peppers for a creamy and spicy dish you'll love with steamed rice. Ever since I was introduced to creamy and spicy gising gising and Bicol Express, I've been on the lookout for other dishes that share the same big, bold flavors. I am so excited to discover chicken halang halang and add it to my list of favorites on the blog! Halang-Halang is a Visayan dish, which literal

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 stalks lemongrass
  • 1 tbsp canola oil
  • 1 onion, peeled and chopped
  • 4 clove garlic, peeled and minced
  • 2 thumb-sized ginger, peeled and minced
  • 1 (about 3 to 4 pounds) whole chicken, cut into serving parts
  • 1 tbsp fish sauce
  • 1 can coconut milk
  • 5 piece Thai chili peppers, minced
  • 1 small green papaya, peeled, seeded and cut into chunks
  • 0 salt to taste
  • 1 bunch fresh spinach, stems trimmed

Instructions

  1. Remove and discard the dark green layers of the lemongrass until you get to the lighter green part. With a knife, cut into 4-inch lengths. Using the back of the knife, pound the ends of lemongrass to release flavor.

  2. Get a pot - medium heat and warm up oil. Add onions, garlic, and ginger, and Cook it until softened.

  3. Add chicken and cook, stirring occasionally, until nice and browned.

  4. Add fish sauce and Keep cooking for 1 to 2 minutes.

  5. Add coconut milk, chili peppers, and lemongrass. Bring it to a simmer.

  6. Cover, lower heat, and cook for 20 to 25 minutes or until chicken is cooked through.

  7. Add papaya and cook for about 4 to 5 minutes or until papaya is tender and sauce is thickened.

  8. Remove lemongrass and discard. Season it with salt to taste.

  9. Add spinach and Cook it until just wilted. Serve while hot.

  10. Cut ingredient into uniform sizes to ensure even cooking.

  11. For a smoother sauce, do not bring the coconut milk to a hard boil lest it curdles and separates.

  12. To tame the heat, scrape off the seeds from the chili peppers before chopping.