Ginataang manok is a Filipino chicken soup made in coconut milk with green papaya
Ginataang manok is a Filipino chicken soup made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper. It is a type of ginataan. A common variant of the dish adds curry powder or non-native Indian spices and is known as Filipino chicken curry.
Ginataang manok is ideally made with native chickens (traditionally raised in Filipino backyards). It is first sautéed with garlic, onion, and ginger (or turmeric) until lightly browned. Coconut milk is then added along with vegetables like green papaya (or chayote), leafy vegetables (including pechay, spinach, moringa leaves, etc.), and peppers (usually bell peppers or siling haba). It is spiced with salt, pepper, and patis (fish sauce) or bagoong alamang (shrimp paste), and optionally, labuyo chilis. Coconut cream (kakang gata) is usually added shortly before it is cooked and simmered in low heat. The dish is very similar to tinola or binakol, except for the use of coconut milk. Here are Ginatang Manok Ingredients. 2 lbs chicken cut into serving pieces. 2 cups coconut milk. 1/2 bunch spinach. 2 tbsp garlic minced. 1 large onion sliced. 2 tbsp ginger julienned. 8 ounces green papaya wedged. 1/2 tsp paprika optional. 1 piece long green chili optional. 4 pieces Thai chili or siling labuyo if available, chopped (optional). 2 tbsp cooking oil. Salt and pepper to taste. A more traditional approach requires native hen (usually grown in the backyard). It is much tastier compared to broiler chickens and adds more flavor to the dish. As many might have noticed, coconut milk plays a huge part in Filipino cuisine. Different Filipino recipes require the use of coconut milk and coconut juice. I think that this is a good thing because we are making the most out of what is abundant to us but let’s keep in mind that there are some people that still need to develop their taste buds for these types of dishes.
Here are Instructions on how to cook Ginataang Manok. 1st step. Heat the cooking pot and pour-in the cooking oil. 2nd step. Sauté the garlic, onion, and ginger. 3rd step. Add the chicken and cook until the color of the outer part turns light brown. 4th step. Pour-in the coconut milk while stirring and bring to a boil. 5th step. Sprinkle some paprika then simmer for 30 minutes or until the chicken is tender and the coconut milk becomes thick. 6th step. Add the long green chili and Thai chili then simmer for 5 minutes. 7th step. Add the green papaya then simmer for 5 to 8 minutes. 8th step. Put-in the spinach, salt, and pepper then simmer for 3 minutes. 9th step. Turn-off the heat then transfer the cooked chicken to a serving plate. 10th and last step. Serve hot. Share and enjoy! Basically the process is like cooking tinola but instead of chicken stock or water coconut milk is used. You will also notice it has lots of ginger as that gives the zing as well as the fresh taste that cuts well with the creamy coconut milk. A really nice recipe to make specially if you are looking for chicken soup alternatives, it has all the elements but definitely better and bolder in taste.
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