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In a stock pot on medium heat, pour half of the vegetable oil in the pan and heat before sautéing in the garlic, onion, ginger until fragrant.
Add in the chicken pieces and a bit of coconut water so the meat and skin doesn’t stick to the pan. After about 2 minutes, add in the rest of the coconut water and the tanglad leaves and let simmer for about 7 – 10 minutes or until chicken is cooked.
Making sure that the pot is still on medium/ low heat, take the chicken out of the stock and shock it in ice water to stop cooking process. Take out the tanglad leaves and discard.
Take your bowl of cleaned and soaked rice and add it in the boiling stock.
Pour in the remaining vegetable oil and coconut milk and coconut meat and dahon ng sili and mix. Cover pot until rice is cooked.
For the sauce, mix all the ingredients together in a separate bowl.
Serve it with the rice at the bottom and the chicken on top garnished with cilantro with the sauce on the side.
Ingredients
Directions
In a stock pot on medium heat, pour half of the vegetable oil in the pan and heat before sautéing in the garlic, onion, ginger until fragrant.
Add in the chicken pieces and a bit of coconut water so the meat and skin doesn’t stick to the pan. After about 2 minutes, add in the rest of the coconut water and the tanglad leaves and let simmer for about 7 – 10 minutes or until chicken is cooked.
Making sure that the pot is still on medium/ low heat, take the chicken out of the stock and shock it in ice water to stop cooking process. Take out the tanglad leaves and discard.
Take your bowl of cleaned and soaked rice and add it in the boiling stock.
Pour in the remaining vegetable oil and coconut milk and coconut meat and dahon ng sili and mix. Cover pot until rice is cooked.
For the sauce, mix all the ingredients together in a separate bowl.
Serve it with the rice at the bottom and the chicken on top garnished with cilantro with the sauce on the side.
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