Chicken Halang Halang
Chicken Halang-Halang is easy to make yet delivers tons of flavor. It's creamy, spicy, and delicious with steamed rice!
Servings: 6 Servings
Calories: 422.04kcal
Ingredients
- 2 stalks lemongrass
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 thumb-sized ginger, peeled and minced
- 1 (about 3 to 4 pounds) whole chicken, cut into serving parts
- 1 tablespoon fish sauce
- 1 can (14 ounces) coconut milk
- 5 pieces Thai chili peppers, minced
- 1 small green papaya, peeled, seeded and cut into chunks
- salt to taste
- 1 bunch fresh spinach, stems trimmed
Instructions
- 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.
- In a pot over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
- Add chicken and cook, stirring occasionally, until lightly browned.
- Add fish sauce and continue to cook for 1 to 2 minutes.
- Add coconut milk, chili peppers, and lemongrass. Bring to a simmer.
- Cover, lower heat, 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.
Video
Notes
- Cut ingredient into uniform sizes to ensure even cooking.
- For a smoother sauce, do not bring the coconut milk to a hard boil lest it curdles and separates.
- To tame the heat, scrape off the seeds from the chili peppers before chopping.
Nutrition
Calories: 422.04kcal | Carbohydrates: 10.7g | Protein: 23.9g | Fat: 32.67g | Saturated Fat: 16.98g | Cholesterol: 81.65mg | Sodium: 368.44mg | Potassium: 795.26mg | Fiber: 2.06g | Sugar: 3.12g | Vitamin A: 5705.45IU | Vitamin C: 37.02mg | Calcium: 95.45mg | Iron: 5.16mg