Ginataang Manok

Ginataan is one of the base preparation cognition in the Archipelago where ingredients are toasted in coco river. Recipes can depart from desserts/snacks suchlike the ginataang kamoteng kahoy and ginataang doughnut doughnut and flush important dishes equal this Ginataang Manok recipe we change for today.

Ginataang Manok is a chicken stewed in coconut concentrate unitedly with vegetable papaia and vegetative greens same chile leaves and/or moringa leaves. Fundamentally the outgrowth is similar preparation tinola but instead of crybaby grow or element coconut milk is victimised. You faculty also mark it has lots of spice as that gives the zing as fine as the forward perception that cuts symptomless with the creamy food milk.

A real fastidious direction to achieve specially if you are hunt for wuss soup alternatives, it has all the elements but definitely surpass and bolder in savor.

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Ingredients

• 1 kg chicken legs and thighs,
• 1 medium sized green papaya, sliced
• 2 cups coconut milk
• 1 cup coconut cream
• 1 cup chicken stock
• 1 packet bok choy
• 4 cloves garlic, minced
• 1 large onion, sliced
• 1 thumb sized ginger, julienned
• 2 pcs green finger chillies
• freshly ground black pepper
• fish sauce or sea salt
• oil

Instructions

1. In a pot add oil then sauté garlic, onion and ginger.
2. Add the chicken and brown on all sides.
3. Add the chicken stock and 1 cup of coconut milk then bring it to a boil. Simmer in low heat for 25 minutes.
4. Add the remaining cup of coconut milk, long green chili and green papaya then simmer for 10 more minutes.
5. Add the bok choy and coconut cream then simmer for 5 more minutes.
6. Season with fish sauce and freshly ground black pepper then serve.