Chicken Halang Halang

Name: Chicken Halang Halang
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 2 stalks lemongrass; 1 tablespoon canola oil; 1 onion, peeled and chopped; 4 cloves garlic, peeled and minced; 2 thumb-sized ginger, peeled and minced; 1 (about 3 to 4 pounds) whole chicken, cut into serving parts; 1 tablespoon fish sauce; 1 can (14 ounces) coconut milk; 5 pieces Thai chili peppers, minced; 1 small green papaya, peeled, seeded and cut into chunks; salt to taste; 1 bunch fresh spinach, stems trimmed

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 Servings
Calories
42204 kcal
Course
Main Course
Cuisine
Filipino

Chicken Halang Halang

Gemma Fleming

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Chicken Halang-Halang is easy to make yet delivers tons of flavor. It's creamy, spicy, and delicious with steamed rice!

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Ingredients

Servings

2 stalks lemongrass
1 tablespoon canola oil
1 onion, peeled and chopped
4 cloves garlic, peeled and minced
2 thumb-sized ginger, peeled and minced
1 (about 3 to 4 pounds) whole chicken, cut into serving parts
1 tablespoon fish sauce
1 can (14 ounces) coconut milk
5 pieces Thai chili peppers, minced
1 small green papaya, peeled, seeded and cut into chunks
salt to taste
1 bunch fresh spinach, stems trimmed

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Instructions

Remove and discard the dark green layers of the lemongrass until you get to the lighter green part. With a knife, cut into 4-inch lengths. Using the back of the knife, pound the ends of lemongrass to release flavor.
In a pot over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
Add chicken and cook, stirring occasionally, until lightly browned.
Add fish sauce and continue to cook for 1 to 2 minutes.
Add coconut milk, chili peppers, and lemongrass. Bring to a simmer.
Cover, lower heat, and cook for about 20 to 25 minutes or until chicken is cooked through.
Add papaya and cook for about 4 to 5 minutes or until papaya is tender and sauce is thickened.
Remove lemongrass and discard. Season with salt to taste.
Add spinach and cook until just wilted. Serve hot.

Notes

Cut ingredient into uniform sizes to ensure even cooking.
For a smoother sauce, do not bring the coconut milk to a hard boil lest it curdles and separates.
To tame the heat, scrape off the seeds from the chili peppers before chopping.

Nutrition Information

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Calories 422.04kcal (21%) Carbohydrates 10.7g (4%) Protein 23.9g (48%) Fat 32.67g (50%) Saturated Fat 16.98g (85%) Cholesterol 81.65mg (27%) Sodium 368.44mg (15%) Potassium 795.26mg (23%) Fiber 2.06g (8%) Sugar 3.12g (6%) Vitamin A 5705.45IU (114%) Vitamin C 37.02mg (41%) Calcium 95.45mg (10%) Iron 5.16mg (29%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 42204 kcal

% Daily Value*

Calories	422.04kcal	21%
Carbohydrates	10.7g	4%
Protein	23.9g	48%
Fat	32.67g	50%
Saturated Fat	16.98g	85%
Cholesterol	81.65mg	27%
Sodium	368.44mg	15%
Potassium	795.26mg	17%
Fiber	2.06g	8%
Sugar	3.12g	6%
Vitamin A	5705.45IU	114%
Vitamin C	37.02mg	41%
Calcium	95.45mg	10%
Iron	5.16mg	29%