Chicken Halang-Halang
A spicy coconut chicken soup with ginger, lemongrass and green papaya, with adjustable chilli for the family table.
AI-generated serving illustration.
Ingredients
Measure and prepare everything before you begin cooking.
- 1 kg bone-in chicken pieces, cut into small serving portions
- 1 tbsp neutral cooking oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 25 g fresh ginger, sliced thinly
- 2 stalks lemongrass, bruised and tied
- 400 ml full-fat coconut milk
- 400 ml water, plus small splashes if needed
- 300 g prepared green papaya, peeled, seeded and cut into 2 cm pieces
- 1 tbsp fish sauce, plus more by teaspoons to taste
- 2 long green chillies, slit
- 1–3 small hot chillies, sliced, to taste
- 60 g chilli leaves, washed
- ¼ tsp ground black pepper
Instructions
- 1
Prepare the vegetables first. Use firm unripe papaya, not ripe orange fruit. Remove woody outer lemongrass layers and bruise the pale bases. Pat chicken dry without rinsing it; wash raw-chicken tools before using them for cooked food.
- 2
Heat oil in a pot over medium heat. Soften onion for 3 minutes, then add garlic and ginger for 1 minute. Add chicken and cook for 5–7 minutes, turning until the outside loses its raw colour.
- 3
Stir in fish sauce for 30 seconds, then add coconut milk, water and lemongrass. Bring just to a simmer. Cover loosely and cook gently for 20 minutes, stirring carefully a few times. Avoid a rolling boil.
- 4
Add papaya and long green chillies. Start with only one small hot chilli, reserving the rest to adjust. Gently simmer for another 10–15 minutes, until papaya is tender and the thickest chicken pieces reach 75°C for 30 seconds, checking away from bone. Add small splashes of hot water if the liquid reduces too far.
- 5
Taste before adding extra fish sauce or more hot chilli. Add pepper and chilli leaves; simmer for 1–2 minutes until the leaves wilt. If using more hot chilli, simmer it briefly before tasting again.
- 6
Remove the lemongrass bundle and serve hot with rice. Point out bones and whole chillies to diners. The finished dish should have spoonable coconut broth rather than a dry coating.
About Chicken Halang-Halang
Halang means spicy in Cebuano. Versions of halang-halang are found across the Visayas and parts of Mindanao; some are made without coconut milk. This is a coconut-milk chicken version with green papaya and lemongrass.
Ingredient swaps wherever you cook
- Use sayote in place of green papaya, keeping the pieces similar in size and cooking until tender.
- Baby spinach can replace chilli leaves; fold it in at the end.
- For a milder pot, use long green chillies only and serve chopped hot chilli separately.
How to know it is ready
- Chicken reaches 75°C for 30 seconds at the thickest part, away from bone.
- Papaya accepts a fork easily; the coconut broth remains gently creamy.
Common mistakes and fixes
- A hard boil may split the coconut milk.
- Adding all the hot chillies at once makes heat difficult to control.
Family and regional variations
- Add a little extra hot water for a soupier serving and check seasoning again.
- Use skinless bone-in pieces for less fat while retaining the broth flavour.
Storage and reheating
Refrigerate in shallow containers within 2 hours, sooner in hot weather. Use within 3 days. Reheat only the portion needed until piping hot throughout, above 75°C, and avoid repeated reheating.
What to serve with it
Makes 4–6 servings with rice. Contains fish sauce; check any replacement sauce for allergens.
Chicken Halang-Halang FAQs
Is every halang-halang recipe coconut-based?
No. Families and regions make different versions; this recipe specifically presents the coconut-milk style.
Can I make it less spicy?
Yes. Leave out the small hot chillies and adjust long green chillies to your diners, then offer extra chilli at the table.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
