Kareng Ingles
Kareng Ingles
Ingredients
- 1 kg chicken thighs and legs, bone-in, skin on
- 400 ml coconut milk, 1 can
- 1/2 cup chicken stock, or 1/2 cup water + 1 chicken bouillon cube
- 12 pieces okra, halved lengthwise
- 1 bunch sitaw, about 4–6 oz, sliced into 2-inch pieces
- 1 bunch bok choy, trimmed and separated
- 4-6 long green chilies, sliced
- 6 cloves garlic, minced
- 1 large red onion, chopped
- 1 thumb-sized ginger, thinly sliced
- 2-3 tablespoons fish sauce, patis
- salt, to taste
- ground black pepper, to taste
- 2-3 tablespoons cooking oil
- tamarind powder or green tamarind pods, as needed for sourness
Instructions
- 1
Heat 2-3 tablespoons of cooking oil in a large pot over medium heat. Add the minced garlic, chopped red onion, and thinly sliced ginger. Sauté until the onion is soft and fragrant, which should take about 3-4 minutes.
⏱️ 4 min
- 2
Add the 1 kg of chicken thighs and legs to the pot. Stir-fry on high heat for 2-3 minutes to lightly brown the chicken pieces.
⏱️ 3 min
- 3
Pour in the 400 ml of coconut milk and 1/2 cup of chicken stock (or 1/2 cup water + 1 chicken bouillon cube). Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 20-25 minutes, skimming off any foam that rises to the surface, until the chicken is tender and the broth has thickened slightly.
⏱️ 25 min
- 4
Add the sliced sitaw and halved okra to the pot. Continue to simmer for 5 minutes, or until the vegetables are tender but still retain a slight crispness.
⏱️ 5 min
- 5
Add the trimmed and separated bok choy and sliced long green chilies. Cover the pot and simmer for an additional 2-3 minutes, just until the bok choy wilts.
⏱️ 3 min
- 6
Season the dish with 2-3 tablespoons of fish sauce, salt to taste, and ground black pepper to taste. Stir gently to combine all the flavors. If desired, add tamarind powder or green tamarind pods for additional sourness. Serve hot with steamed rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Kareng Ingles
- 1 kg chicken thighs and legs, bone-in, skin on
- 400 ml coconut milk, 1 can
- 1/2 cup chicken stock, or 1/2 cup water + 1 chicken bouillon cube
- 12 pieces okra, halved lengthwise
- 1 bunch sitaw, about 4–6 oz, sliced into 2-inch pieces
- 1 bunch bok choy, trimmed and separated
- 4-6 long green chilies, sliced
- 6 cloves garlic, minced
- 1 large red onion, chopped
- 1 thumb-sized ginger, thinly sliced
- 2-3 tablespoons fish sauce, patis
- salt, to taste
- ground black pepper, to taste
- 2-3 tablespoons cooking oil
- tamarind powder or green tamarind pods, as needed for sourness
Instructions
- 1
Heat 2-3 tablespoons of cooking oil in a large pot over medium heat. Add the minced garlic, chopped red onion, and thinly sliced ginger. Sauté until the onion is soft and fragrant, which should take about 3-4 minutes.
⏱️ 4 min - 2
Add the 1 kg of chicken thighs and legs to the pot. Stir-fry on high heat for 2-3 minutes to lightly brown the chicken pieces.
⏱️ 3 min - 3
Pour in the 400 ml of coconut milk and 1/2 cup of chicken stock (or 1/2 cup water + 1 chicken bouillon cube). Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 20-25 minutes, skimming off any foam that rises to the surface, until the chicken is tender and the broth has thickened slightly.
⏱️ 25 min - 4
Add the sliced sitaw and halved okra to the pot. Continue to simmer for 5 minutes, or until the vegetables are tender but still retain a slight crispness.
⏱️ 5 min - 5
Add the trimmed and separated bok choy and sliced long green chilies. Cover the pot and simmer for an additional 2-3 minutes, just until the bok choy wilts.
⏱️ 3 min - 6
Season the dish with 2-3 tablespoons of fish sauce, salt to taste, and ground black pepper to taste. Stir gently to combine all the flavors. If desired, add tamarind powder or green tamarind pods for additional sourness. Serve hot with steamed rice.
⏱️ 3 min