INGREDIENTS:
- 1 whole native chicken, cut into serving pieces
- 2 cans coconut milk
- 1/2 cup water
- 1 medium onion, chopped
- 1 medium size ginger, sliced
- 1 bundle lemongrass (tanglad)
- 1/2 tsp whole peppercorns
- 3 red chilis (siling haba)
- salt to taste (optional)
HOW TO COOK:
- In a saucepan or pot, place native chicken and lemongrass.
- Add water and bring to a boil.
- Add the coconut milk and mix to combine.
- Add the chopped onion, ginger, pepper, and garlic.
- Boil the native chicken for about 30 to 60 minutes or until done (time depends on how old your native chicken is).
- Add salt to taste and red chilis then simmer for another 5 minutes.
- Remove from heat and serve hot with rice. Enjoy!
IMAGE: mamalovess.wordpress.com
Also try: Chicken Hinalog
