Halang-halang
Halang-halang
Ingredients
- 4 cloves garlic, minced
- 1 onions, chopped
- 2 inches ginger, julienned
- 1 1/2 pounds chicken, cut into serving pieces
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons patis, (fish sauce)
- 2 stalks tanglad, (lemongrass), bruised
- 2 sili, (green chilies), sliced or whole
- 1/2 cup tap water
- 2 cups coconut milk, (gata), full-fat
- 1 sayote, (chayote), peeled and cut into pieces
- 1 cup chili leaves, (dahon ng sili)
Instructions
- 1
Place a wok or large pan on the stove over medium heat.
⏱️ 1 min
- 2
Add a small amount of cooking oil (if preferred, though the recipe doesn't specify, it's common for sautéing) to the hot pan. Add the minced garlic and sauté until fragrant, about 1 minute.
⏱️ 2 min
- 3
Add the chopped onions to the pan and continue to sauté until softened and translucent, about 2-3 minutes.
⏱️ 3 min
- 4
Add the julienned ginger and mix with the other aromatics, sautéing for another minute until fragrant.
⏱️ 2 min
- 5
Add the chicken pieces to the pan. Stir to coat the chicken with the aromatics.
⏱️ 2 min
- 6
Season the chicken with salt and pepper to taste.
⏱️ 1 min
- 7
Pour in the patis (fish sauce).
⏱️ 1 min
- 8
Add the bruised tanglad (lemongrass) and sili (green chilies) to the pan.
⏱️ 1 min
- 9
Stir all the ingredients together to combine thoroughly.
⏱️ 2 min
- 10
Add the tap water to the pan.
⏱️ 1 min
- 11
Pour in the coconut milk (gata). Bring the mixture to a gentle simmer.
⏱️ 3 min
- 12
Simmer for 3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 13
Add the sayote (chayote) pieces to the pan.
⏱️ 1 min
- 14
Stir gently (halo lang) and continue to simmer, uncovered, until the sauce thickens (maglapot) and oil renders (magmantika), and the chicken is cooked through and sayote is tender. This will take approximately 8-10 minutes, stirring occasionally to prevent sticking.
⏱️ 10 min
- 15
Add the chili leaves (dahon ng sili) to the dish.
⏱️ 1 min
- 16
Stir the chili leaves into the mixture until just wilted, about 1 minute.
⏱️ 1 min
- 17
Taste and adjust seasoning if necessary. Once the dish is ready, remove from heat, plate, and serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Halang-halang
- 4 cloves garlic, minced
- 1 onions, chopped
- 2 inches ginger, julienned
- 1 1/2 pounds chicken, cut into serving pieces
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons patis, (fish sauce)
- 2 stalks tanglad, (lemongrass), bruised
- 2 sili, (green chilies), sliced or whole
- 1/2 cup tap water
- 2 cups coconut milk, (gata), full-fat
- 1 sayote, (chayote), peeled and cut into pieces
- 1 cup chili leaves, (dahon ng sili)
Instructions
- 1
Place a wok or large pan on the stove over medium heat.
⏱️ 1 min - 2
Add a small amount of cooking oil (if preferred, though the recipe doesn't specify, it's common for sautéing) to the hot pan. Add the minced garlic and sauté until fragrant, about 1 minute.
⏱️ 2 min - 3
Add the chopped onions to the pan and continue to sauté until softened and translucent, about 2-3 minutes.
⏱️ 3 min - 4
Add the julienned ginger and mix with the other aromatics, sautéing for another minute until fragrant.
⏱️ 2 min - 5
Add the chicken pieces to the pan. Stir to coat the chicken with the aromatics.
⏱️ 2 min - 6
Season the chicken with salt and pepper to taste.
⏱️ 1 min - 7
Pour in the patis (fish sauce).
⏱️ 1 min - 8
Add the bruised tanglad (lemongrass) and sili (green chilies) to the pan.
⏱️ 1 min - 9
Stir all the ingredients together to combine thoroughly.
⏱️ 2 min - 10
Add the tap water to the pan.
⏱️ 1 min - 11
Pour in the coconut milk (gata). Bring the mixture to a gentle simmer.
⏱️ 3 min - 12
Simmer for 3 minutes, allowing the flavors to meld.
⏱️ 3 min - 13
Add the sayote (chayote) pieces to the pan.
⏱️ 1 min - 14
Stir gently (halo lang) and continue to simmer, uncovered, until the sauce thickens (maglapot) and oil renders (magmantika), and the chicken is cooked through and sayote is tender. This will take approximately 8-10 minutes, stirring occasionally to prevent sticking.
⏱️ 10 min - 15
Add the chili leaves (dahon ng sili) to the dish.
⏱️ 1 min - 16
Stir the chili leaves into the mixture until just wilted, about 1 minute.
⏱️ 1 min - 17
Taste and adjust seasoning if necessary. Once the dish is ready, remove from heat, plate, and serve immediately with steamed rice.
⏱️ 1 min