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
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"
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
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
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.