Wednesday, 20 February 2013

Chicken Halang Halang



I was planning of cooking tinola but when I saw this recipe from overseas pinoy cooking, I changed my mind and go for this.  I did not follow the recipe though, I made my own version but thanks to the author for the idea.

One method I employed in this recipe is slow cooking the chicken to get the most out of it - more flavorful broth and softer, more tender, almost fall-off the bone meat.  I loved the result of this dish.  It's actually chicken tinola with gata (coconut milk).  I'm not familiar with this dish as this is the first time I cooked and eat it.  So was my husband.  Actually, Frederick even pointed out that I forgot to add the pineapple because he thought that I cooked pininyahang manok.  See what happens if somebody has that preconceived notion of things, my husband was expecting a pininyahang manok and that the dish should look and taste like it.  I had to explain to him the details and even showed him where I got the recipe from :-)

     CHICKEN HALANG HALANG

Ingredients :

Chicken, cut into serving pieces - 1/2 of a whole
Green papaya, sliced - 1 small
Onions, diced - 1 medium
Garlic, chopped - 5 cloves
Ginger, diced - 1"x1"
Black Peppercorns
Fish Sauce
Salt to taste
Coconut Powder (maggi brand) - 6 tbsp
Rice wash -
Water - enough to cook the chicken


Cooking Procedure :

1.  Place chicken cuts, garlic, onions, ginger, black pepper corn, fish sauce, and rice wash in a pot and bring to a boil. Let the chicken mixture boil under low fire for at least 1 1/2 hour.  Add more water as needed.

2. Dissolve the coconut powder in tap water and pour into the chicken soup.  Stir.  Add the papaya and let simmer for another 5 minutes.

3.  Adjust taste using salt and continue to simmer until the papaya are soft and until the liquids are reduced to your desired consistency - either saucy or soupy

  
 © myFresha-licious  (20February2013)


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Chicken Halang Halang
by Overseas pinoy cooking

see the original recipe here


Ingredients:

1 kilo chicken
3 thumb size ginger, cut into strips
1 small size papaya, cut into wedges
1/2 head garlic, choped
1 medium size onion, chopped
3-5 pcs. green chili
1 cup coconut milk powder
1 bundle dahon ng sili (if available)
1-2 stalk lemon grass
2 tbsp. peppercorns
1/4 cup patissalt
cooking oil

Cooking procedure:
Cut chicken into serving pieces with the bones intact. Wash thoroughly and drain, set aside. In a sauce pan sauté garlic, onion and ginger. Add chicken and patis, stir cook for 3 to 5 minutes. Add in lemongrass, green chilli, peppercorns and 2 to 3 cups of water and 1/2 cup of coconut milk powder diluted if 1 cup of water, bring to boil and simmer for 10-15 minutes or until chicken are tender. Then add papaya and the remaining coconut powder diluted in 1/2 cup of water, cook for another 5 to 8 minutes or until papaya are cooked and the broth is reduced to a saucy consistency. Season with salt if required. Add in dahon ng sili and cook for another minute. Serve hot.

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