Go Crazy Over This Chicken Halang-Halang

5 months ago


Want to cook a rich and tasty regional chicken dish that lures the appetite with its medley of flavors? Try this chicken stew recipe filled with rich, creamy, and spicy coconut sauce speckled with the fiery of local chilies. Warning: cook a lot of white rice as you take delight in this Halang-Halang dish with friends and family.


Makes 3-4 servings

1 tsp Minced garlic
1 tsp Minced bird’s eye chili (siling labuyo)
1 tsp White sugar
1 tsp Fish sauce (patis)
½ kilo Chicken, cut into small pieces, washed and drained

3 Tbsps Vegetable oil
2 Tbsps Diced onion
1 Tbsp Minced garlic
½-inch Ginger, finely julienned
4 Finger chilies (siling mahaba), cut into ¼-inch pieces
1 Tbsp Soy sauce
1 Bay leaf (laurel)
2 Bird’s eye chili (siling labuyo), optional
1 cup Chicken broth
½ cup Coconut cream or coconut milk
Handful of chili leaves (dahon ng sili)

  1. Combine garlic, bird’s eye chili, white sugar, and fish sauce in a mortar and pestle then pound to a paste.
  2. Coat the chicken pieces well with the paste. Cover and marinate in the refrigerator for at least an hour.
  3. When ready to cook, heat oil in a wok over high heat. Toss in the onion, garlic, ginger, and finger chilies. Cook for approximately two minutes or until aromatic but not burnt.
  4. Add the chicken. Season with soy sauce then add the bay leaf and bird’s eye chili, if using.
  5. Pour in chicken stock and coconut milk. Simmer until chicken is tender and liquid is reduced in half. Before serving, turn off the heat and add the chili leaves. Transfer to a platter and serve immediately.

Recipe by Chef Raki Urbina
Photographed by Miguel Abesamis of Studio 100

Dreaming of cooking a great chicken dish? Then try these dishes:
Chicken Tinola sa Tanglad
Rosemary Fried Chicken
Cuban Chicken with Fried Plantains
Baked Mayo Chicken

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