From the recipe collection
Nilotlot na Manok sa Gata
Chicken simmered with coconut milk, lemongrass, and leafy aromatics, inspired by bamboo-cooked Davao indigenous foodways.
- Prep time
- 25 min
- Cook time
- 55 min
- Yield
- 4–5
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Season the chicken with fish sauce and rest under refrigeration for 20 minutes.
- If using bamboo, choose untreated food-safe bamboo; otherwise line a heavy pot with banana leaves.
- Place lemongrass, ginger, garlic, onion, and half the basil in the bottom, then arrange the chicken over them.
- Pour in coconut milk, cover tightly, and bring to a very gentle simmer.
- Cook 35–45 minutes, turning the chicken once if using a pot, until the thickest piece reaches 74°C.
- Add coconut cream, chilies, and the remaining basil, then simmer uncovered only if using a pot until the sauce lightly coats a spoon.
- Rest covered 10 minutes so the chicken reabsorbs the aromatic juices.
- Serve with rice and a simple vegetable or salad side.