Ginataang Manok

Ingredients

Measure and prepare everything before you begin cooking.

• 1 kg bone-in chicken thighs and drumsticks
• 400 ml coconut milk
• 200 ml coconut cream
• 1 onion, sliced
• 5 garlic cloves, minced
• 30 g ginger, cut into thin strips
• 2 tbsp fish sauce
• 2 long green chillies
• 100 g malunggay leaves or baby spinach
• 150 ml water
• 1–2 tbsp neutral cooking oil, as needed
• Freshly ground black pepper, to taste

Instructions

1. 1

   Pat the chicken dry. Heat one tablespoon oil in a wide, heavy pot over medium-high heat and brown the pieces in batches, skin-side first. Transfer to a plate.

2. 2

   Lower the heat to medium. Cook onion and ginger for 3 minutes, add garlic for 30 seconds, then stir in the fish sauce and let it bubble briefly.

3. 3

   Pour in the coconut milk and water, stirring up the browned flavour from the base. Return the chicken in one layer and bring only to a gentle simmer.

4. 4

   Cover loosely and cook for 25 minutes, turning once. Add the whole green chillies and simmer uncovered for 10 minutes, until the chicken reaches at least 75°C and is tender.

5. 5

   Stir in the coconut cream and keep the heat low. Simmer gently for 5–8 minutes until the sauce coats the chicken; do not boil hard or the coconut may split.

6. 6

   Fold in malunggay or spinach until just wilted. Taste before adding salt because fish sauce is already salty, then serve with steamed rice.