Recipes with Mango Tours: Chicken Halang-halang
2 lbs. chicken, cut into serving pieces
1 can (2 cups) coconut milk
1 medium yellow onion, diced
1 teaspoon minced garlic
1 thumb ginger, julienne
2 teaspoons chili flakes
6 to 8 lemongrass blades
1 small green papaya, wedged
¾ to 1 cup moringa leaves (or malunggay)
2 tablespoons fish sauce
¼ teaspoon ground black pepper
3 tablespoons cooking oil
How to Cook:
1.Season the chicken cuts all over before lettign it cook on the grill. While it cooks heat up the oil in a cooking pan.
2.When the oil gets hot, saute onion, garlic, and ginger together in the pan until onion becomes soft.
3.Pour in coconut milk then let it boil. Add in the chili flakes and lemongrass then stir.
4.Add the grilled chicken cuts into the soup and mix together. Cover pan and set the heat to medium for 18 to 20 minutes or until chicken is tender.
5.Remove the cover, stir it around and let it cook for 2 mins before separating the meat and the creamy soup. Add some cut papaya slices then transfer it to a serving plate.
6.Drizzle chicken with the creamy soup and top it all off with moringa leaves (malunggay).
Enjoy this creamy chicken dish with a lot of zest and zing!
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Also check out our recipe video of the mouth-watering Lumpiang Palabok with Roasted Mahi-mahi.