From the recipe collection
Tininuwang na Manok
Kagan-style chicken sautéed with ginger, garlic, turmeric, warm spices, lemongrass, and coconut milk until aromatic and lightly sauced.
- Prep time
- 25 min
- Cook time
- 50 min
- Yield
- 4–5
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Pat the chicken dry and season lightly with fish sauce and pepper for 15 minutes.
- Heat oil in a wide pot and brown the chicken in batches until the skin or edges take on colour.
- Add onion, garlic, and ginger and cook until softened.
- Stir in turmeric and coriander and cook for 30 seconds, only until fragrant; do not let the spices scorch.
- Add lemongrass, water, and coconut milk. Bring to a gentle simmer, cover, and cook until the chicken is tender.
- Add green chilies and simmer uncovered until the sauce is reduced enough to coat the chicken lightly.
- Check the thickest piece reaches 74°C / 165°F, rest 5 minutes, and serve with rice.