Chicken Halang-Halang: Hearty and Wholesome

I took a sip of the coconut "broth" and (very) audibly said, "woah...that's some good stuff." I'm pretty sure the entire family heard me say that while making dinner.

In the region of Philippines where we live- we hardly hear about this dish. When my cousin mentioned she had tried it in Cagayan de Oro while visiting her in-laws (located in Mindanao, the lower region of the island), I was intrigued. Never had I heard of such a dish. (Special shout out to my Ate for suggesting this delicious recipe!)

The recipe was so simple- I'll be honest... there was no expectation for it to be absolutely incredible. It's name basically translates to chicken spicy-spicy. This dish is full of tender chicken, bathed in creamy coconut milk, a light punch of spice, and a hint of lemon-grass. Just fair warning- it's so good and so simple! The heat isn't a slap-in-the-face, knock-you-out kind of deal. It's a gentle heat in the back of your throat. It's very satisfying. You'll be hooked.

This dish is a perfect weeknight dinner that can be made in a pinch. This is my version of chicken halang-halang, many recipes add green papayas and hot pepper leaves.

Ingredients:

2 pounds of chicken (any cut will do)

1 can of coconut milk

1 red onion

2 tablespoons minced garlic

1 tablespoon of julienne ginger

3 teaspoons of chili flakes

8 blades of lemongrass

1 handful of kang kong

a dash of black pepper

First tie the lemon grass into small knots. This helps fit all of that flavor in your pan.

Add your onions, garlic, and ginger into your pan under medium high heat. Cook until aromatic and onions are translucent.

While the mixture is cooking, season your chicken lightly with salt and pepper.

Add the chicken to the center of your pan. Cook till browned on both sides, but not cooked.

Once chicken is browned, pour coconut milk over the chicken ( I used extra creamy coconut milk, it's ten times better); add lemongrass and 1 tablespoon of the chili flakes.

extra creamy goodness

Simmer the mixture for 20 minuets under low heat. Allow to simmer until fully cooked.

Afterwards add the rest of the chili flakes, black pepper, and a handful of kang kong. Allow to sit for two minutes until the kang kong is wilted.

the original recipe calls for hot pepper leaves, I used a milder option called kang kong.

Serve with a big plate of rice and a hungry belly.