Ginataang manok

Name: Ginataang manok
Total time: 55 min
Yield: 5
Cuisine: Filipino
Ingredients: 1.2 kg Chicken, jointed; 700 ml Coconut milk; 150 ml Coconut cream; 400 g Green papaya, in chunks; 40 g Fresh ginger, julienned; 6 Garlic cloves, minced; 1 Onion, sliced; 3 tbsp Fish sauce (patis); 3 Long green chillies; 2 handfuls Chilli leaves or spinach; 2 tbsp Cooking oil; 1 tsp Black pepper

Chicken stewed in coconut milk with green papaya, ginger and chilli leaves — the everyday coconut braise found in every province, and the first dish a Filipino cook learns after adobo.

Pinagmulan

Recipe ni Filipino home kitchens · 🏺 Traditional · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.

Philippines · coconut braise — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Filipino chicken stew made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion and patis. Quantities and the split-milk warning are this book's own.

Karagdagang impormasyon sa Wikipedia ↗

Panoorin habang niluluto · 3 na video

Kuya Fern's Cooking FoodNatics My Kitchen My Home

⏱ 55 min🍽 5 na serving🔥 460 kcal🇵🇭 Philippines🌶️

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Mga hakbang

Fry the ginger, garlic and onion in the oil for 5 minutes until soft and fragrant.
Add the chicken and brown it on all sides.
Pour in the coconut milk and fish sauce. Simmer UNCOVERED on low for 25 minutes.
💡 Uncovered and low, and do not let it reach a rolling boil. Coconut milk splits into oil and curds if it does, and the sauce will never come back together.
Add the papaya and cook 12 minutes until a knife slides in but it still holds.
Stir in the coconut cream and chillies, then the leaves for the last 2 minutes.
Season with pepper and more patis if it needs salt. Serve with rice.

💡 Mga tip

Ginataan means 'done in coconut milk' — the same method covers fish, prawns, vegetables and even a sweet version with rice balls.
Chilli leaves (dahon ng sili) are the traditional green and taste faintly of the pepper without the heat. Spinach is the honest stand-in.