First of all cut the chicken into serving size pieces and place it in a bowl. Pour in two spoon of soy sauce and toss to coat each. Prepare the other ingredients. Add the garlic, peel and slice the ginger and the onion.Heat the cooking oil in a large pot and saute the ginger and garlic until fragrant, about three minutes. Add the sliced onion and sauteing until the onion slices start to soften.Add the chicken to the large pot, pour some water to cover and add the chilis or silli. Season with the patis (fish sauce). Bring to the boil, cover it. Turn down the heat and simmer for 30 minutes.While the chicken cooks, peel the chayote, cut the pith at the core and cut into wedges.Wash the sili leaves. Add the chayote wedges to the chicken. Simmering for another 15 to 30 minutes. Pour in the coconut milk. Bring to the boil then turn off the heat. Add some sili leaves, cover and leave for about five or more minutes to allow the sili leaves to wilt. Do not boil after adding the sili leaves or the dish will taste bitter. Serve the halang-halang hot.
INGRIDIENTS:
chili peppers (what kind and how much depends on how spicy you want the dish — I used 2 pcs. of siling labuyo>)
2 tbsps. of vegetable cooking oil (extra virgin coconut oil will yield a more aromatic halang-halang)
2 thumb-sized pieces of ginger
2 whole chayote
patis (fish sauce), to taste
1 c. of coconut cream or milk (use cream for a thicker halang-halang; use milk for a thinner soup)
a handful of sili leaves
4 cloves of garlic
1 onion
1 kilo of chicken pieces (thighs, legs, back and wings are preferred; breast meat is too dry for this dish)
2 tbsps. of soy sauce
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