Ginataang Manok
Serves 1
Directions
- 1Season the chicken generously with kosher salt.
- 2Sear the chicken skin-side down in a large pot or Dutch oven until golden brown and the fat has rendered.
- 3Flip the chicken and cook for an additional minute, then remove from the pot.
- 4Sauté the onions in the same pot until softened, then add the garlic and cook until fragrant.
- 5Pour in the water and coconut milk, then stir in the ginger, bouillon cube, fish sauce, and black pepper.
- 6Return the chicken to the pot, bring to a gentle simmer, and cook uncovered over medium-low heat.
- 7Add the potatoes, carrots, and Fresno chilies, and simmer until the vegetables are fork-tender and the chicken reaches an internal temperature of 165°F.
- 8Taste the broth and adjust the seasoning if needed.
- 9Serve hot with steamed white rice.
Ingredients
- 4 whole chicken thigh
- 4-6 whole drumstick
- kosher salt
- 1/2 whole onion
- 3 clove garlic
- 3/4 cup water
- 2 can coconut milk
- 1 whole anaheim pepper
- 3 whole fresno chili
- 1 whole chicken bouillon cube
- 1 tbsp black pepper
- 1 tbsp fish sauce
- 40 g ginger
- 1 large potato
- 1 large carrot
- bok choy
Equipment
large potDutch oven
Tips
- For the best flavor, refrigerate the seasoned chicken and let it season overnight.
- Fresno chilies are optional.
- Use 1-2 Thai chili instead of Fresno chilies if you like it spicy.
