Chicken Halang-halang Recipe

Name: Chicken Halang-halang Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 5 serving
Ingredients: 2 tablespoons oil; 1 thumb ginger; 1 medium yellow onion; 2 cloves garlic; 3 pieces long green chilis; 2 pounds chicken; 4 tablespoons fish sauce; ¼ teaspoon coarse ground pepper; 1 stalk lemongrass or ‘tanglad’; 1 cup water; 1 small green papaya; 1 can coconut milk; 2 pieces chili labuyo; salt and pepper; bunch chili leaves

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
5
Calories
420 kcal
Course
Main Course, Soup, Lunch, Dinner
Cuisine
Filipino

Chicken Halang-halang Recipe

Gregory Harris

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Chicken Halang halang is a Visayan soup with a rich and creamy texture and spicy flavor. If you are looking to jazz up your usual chicken soup dishes, this recipe is a definite must-try! Easy, hearty, and bursting with amazing flavors.

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Ingredients

Servings

2 tablespoons oil
1 thumb ginger sliced and crushed
1 medium yellow onion chopped finely
2 cloves garlic minced
3 pieces long green chilis chopped
2 pounds chicken thigh, legs, and wings, cut serving pieces
4 tablespoons fish sauce
¼ teaspoon coarse ground pepper
1 stalk lemongrass or ‘tanglad’ white part and green separated
1 cup water
1 small green papaya cut into cubes
1 can coconut milk 400ml
2 pieces chili labuyo uncut
salt and pepper as needed
bunch chili leaves or malunggay (2 cups)

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Instructions

In a wide pot, heat oil over medium heat. Add ginger, onion, garlic, and green chilis. Saute until limp and aromatic, about 2-3 minutes.
Add the chicken, fish sauce, ground pepper, and lemongrass. Stir to coat the chicken with oil. Cover with lid to let the juices from the chicken out. Cook for several minutes until the sides of chicken are a bit browned.
Pour in water, cover and cook for 15 minutes.
Add the green papaya and mix. Pour in the coconut milk and add the labuyo. Cover again and let it simmer over low heat for 10-15 minutes or until the papaya and chicken are tender. Add water if needed.
Season with salt and pepper if needed. Lastly add the chili leaves and stir. Cook for another 2 minutes then turn off the heat.
Transfer to individual serving bowls and enjoy with rice.

Nutrition Information

Show Details

Calories 420kcal (21%) Carbohydrates 9g (3%) Protein 19g (38%) Fat 35g (54%) Saturated Fat 19g (95%) Polyunsaturated Fat 5g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 65mg (22%) Sodium 1226mg (51%) Potassium 492mg (14%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 418IU (8%) Vitamin C 23mg (26%) Calcium 47mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 420 kcal

% Daily Value*

Calories	420kcal	21%
Carbohydrates	9g	3%
Protein	19g	38%
Fat	35g	54%
Saturated Fat	19g	95%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	65mg	22%
Sodium	1226mg	51%
Potassium	492mg	10%
Fiber	1g	4%
Sugar	4g	8%
Vitamin A	418IU	8%
Vitamin C	23mg	26%
Calcium	47mg	5%
Iron	4mg	22%