From the recipe collection
Chicken Waray
Waray-style chicken cooked with citrus, coconut milk, ginger, and aromatics for a bright regional ulam.
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 4
- Audio recipe
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Ingredients
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Method
- Mix the calamansi juice, fish sauce, and pepper, coat the chicken, and refrigerate for 15 minutes.
- Lift the chicken from the marinade and pat the surface lightly dry; reserve the marinade.
- Heat the oil and brown the chicken in batches, then set it aside.
- Sauté the garlic, onion, ginger, and lemongrass until fragrant.
- Return the chicken, add the reserved marinade and 1/2 cup water, cover, and simmer gently until nearly tender.
- Stir in the coconut milk and green chili and keep the sauce below a hard boil.
- Cook uncovered until the thickest chicken piece reaches 74°C and the sauce lightly coats the meat.
- Taste the fully cooked sauce, adjust salt or calamansi, rest 5 minutes, and serve with rice.