Ever since I experienced the culinary pleasures of gising gising and Bicol express, I’ve developed fondness for big, bold flavors in food such as in this chicken halang halang. Similar to tinola in the use of ginger, papaya and green leaves, this Visayan dish, which literally means “spicy, spicy”, has the added richness and heat from the incorporation of coconut milk and chili peppers. Try it tonight and please remember to leave me a feedback. I love hearing from you.
- 2 stalks lemongrass
- 1 tablespoon oil
- 1 small onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 thumb-sized ginger, peeled and minced
- 3 pounds whole chicken, cut into serving parts
- 1 tablespoon fish sauce
- 1 (14 ounces) can coconut milk
- 4 to 5 pieces Thai chili peppers, chopped
- 1 small green papaya, peeled, seeded and cut into chunks
- salt to taste
- 1 bunch fresh spinach, stems trimmed
- Cut the roots and leaves from the lemongrass. Peel a few of the layers until you get to the tender, pale layer. With the back of knife, gently pound on the stalk to release some of its flavors.
- In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add ginger and cook, stirring regularly, for about 1 minute.
- Add chicken and cook, stirring occasionally, until lightly browned. Add fish sauce and continue to cook for 2 to 3 minutes.
- Add coconut milk, chili peppers and lemongrass. Bring to a simmer. Cover and cook for about 20 to 25 minutes or until chicken is cooked through. Add papaya and cook for about 4 to 5 minutes or until papaya is tender and sauce is thickened. Remove lemongrass and discard. Season with salt to taste. Add spinach and cook until just wilted. Serve hot.
Food and Tools You Might Need for This Recipe: (Disclaimer: Affiliate Links)
Chaokah Chaokoh Coconut Milk, 13.5-Ounce (Pack of 8)