Ginataang Manok
Tender chicken simmered in rich coconut milk with ginger and green papaya, a fragrant comfort dish from the Filipino countryside.
Contains common allergens
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Instructions
- 1
Heat the oil in a pot over medium-high and sauté the ginger, garlic, and onion for 3-4 minutes until fragrant and softened.
- 2
Add the chicken pieces and sear for 6-8 minutes, turning, until lightly browned on all sides.
- 3
Pour in the coconut milk and fish sauce, bring to a gentle simmer, then cover and cook for 20 minutes until the chicken is nearly tender, stirring occasionally to prevent the coconut milk from curdling.
- 4
Add the green papaya wedges and finger chilies, then simmer uncovered for 8-10 minutes until the papaya is fork-tender.
- 5
Stir in the coconut cream and simmer for another 5 minutes until the sauce thickens and turns rich, adjusting the seasoning with more fish sauce as needed.
- 6
Fold in the chili leaves or spinach, cook for 1-2 minutes until wilted, then serve hot over steamed rice.
Plan it in Listahan
Add Ginataang Manok to your week, check it against your household's allergens, and build the shopping list automatically.