Chicken Halang Halang
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 Servings
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Calories
42204 kcal
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Course
Main Course
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Cuisine
Filipino
Chicken Halang Halang
Description
Chicken Halang Halang involves simmering chicken pieces with peeled lemongrass stalks, onions, garlic, ginger, and fish sauce in a pot. The addition of coconut milk creates a rich and creamy base, while minced Thai chili peppers contribute heat and depth. Green papaya is added toward the end of cooking to provide a tender, slightly sweet contrast to the spicy, savory broth. Fresh spinach is folded in last to add freshness and color to the dish.
The cooking method gently integrates flavors with about 20 to 25 minutes on low simmer for chicken doneness, followed by a short cook to soften the papaya and wilt spinach. The resulting stew has tender chicken with a creamy, mildly spicy sauce that highlights the lemongrass fragrance and coconut richness.
This stew is typically served hot and makes a well-rounded main dish with its combination of protein, vegetables, and flavorful broth. It can be enjoyed alongside rice or as a hearty one-pot meal.
To maintain a smooth sauce, avoid boiling coconut milk vigorously as it may curdle. Removing the lemongrass stalks before serving ensures a pleasant eating experience. Adjust chili heat by removing seeds to tame spiciness. Cutting ingredients uniformly helps cook everything evenly.
Ingredients
- 2 talks lemongrass
- 1 tablespoon canola oil
- 1 onion peeled and chopped
- 4 cloves garlic peeled and minced
- 2 ginger thumb-sized, peeled and minced
- 1 whole chicken about 3 to 4 pounds, cut into serving parts
- 1 tablespoon fish sauce
- 1 can coconut milk 14 ounces
- 5 pieces Thai Chili pepper minced
- 1 green papaya small, peeled, seeded, cut into chunks
- salt to taste
- 1 bunch spinach fresh, stems trimmed
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 all ingredients into similar sizes to ensure even cooking.
- Avoid bringing the coconut milk to a hard boil to prevent curdling and separation.
- To reduce heat, remove chili seeds before chopping.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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