Ginataang Manok (chicken stewed in spicy coconut milk)
Hmmm…what in the heyall do I do with all dem cans of coconut milk in the pantry?! Last I counted, I had fifteen. Yahuh FIFTEEN. Unless I was planning on a running a three colour drink cart at the markets, I needed to offload. If you’re wondering how I even accumulated so many cans, I can’t answer that. It’s not like there was some BUY TWO, GET THIRTEEN FREE sale on at the supermarket – I just kept buying coconut milk like I was stocking up for an unforeseen a global shortage.
After quick glance at all my ‘Cook this dammit’ list, I went ahead and made a hearty pot of Ginataang Manok (chicken stewed in coconut milk) because I’d like to start stocking up on other items apart from coconut milk and the fact that I totally needed a break for all the house renos that’s been ongoing over the last few months. If you’ve ever made my Chicken Tinola, it’s just like that but a creamier, richer and spicier version as my recipe has sliced chilli. Plus, rather than using a whole bird bones and all, I chose my favourite parts and added chicken stock to give it extreme flava flav. Now some of you Pinoys reading this might be setting your keyboards on fire asking why I didn’t add green papaya and my answer would be that I just didn’t feel like it. I’ve come to realise that, yes, although we must respect the traditions of a treasured recipe, we must also follow our intuitions and go with what seems right at the time and if it works, it works. In fact, some peeps even add eggplant, spinach or bell peppers which I think is totally rad. Recipes need to evolve with the times…just don’t be adding kale. Let’s not go overboard now people.
For all my peeps who love their ‘it’s a soup but really a main’ type dishes, then this is for you. And hey, I’ve cut down the process to make it easier for you too! Do it.
500 gms chicken thighs (skin on)
500 gms chicken wings
3 bunches of bok choy
1 knob of ginger (size of index finger, sliced)
1 onion (chopped up roughly)
2 cups chicken stock
2 cups of coconut milk
2 teaspoons salt
2 teaspoons black pepper
2 table spoons fish sauce
2 green chillies (1 sliced, 1 left whole)
1 bay leaf
Serve with steamed rice
TIP – I always add 1 teaspoon onion powder and 1 teaspoon garlic powder if you’re planning on serving it right away. Flava flav. Like with any Filipino dishes, it’s always better the next day.
1. Heat a large pot, add oil. On medium heat, add onions, garlic and saute.
2. Drop in dem wings and thighs. Brown that sheeaaaat on both sides
3. Pour in chicken stock, 1 cup of coconut milk, salt, black pepper, green chillies and the onion and garlic set aside earlier. Combine then turn the heat real low for 30 mins.
4. Gently stir every 10 mins
5. Pour in the last can of coconut milk, bay leaf, fish sauce, onion powder and garlic power. Stir, drop in the bok choy to steam at the top (to keep it crisp) then simmer for 10 mins.
6. And dennn…done. Bai.
You’ve been served!
Serve with a tonne of steamed rice, fish sauce and dried shallots of you have them handy. Don’t skimp on the soup – it’s the best part and every spoonful of it gives you dem sticky lips.
Thighs = the best part!!!!!