GINATAANG MANOK/CHICKEN IN COCONUT MILK
Prep time: 20 minutes
Cooking time: 15 minutes
Yields: Serves 4 with steamed rice
3 1/2 lbs chicken seasoned with salt and pepper
1 large size onion, peeled and chopped
2 oz ginger, peeled and chopped
10 cloves garlic, minced
1 can coconut milk (14.5 oz)
1 tsp chili garlic sauce
3 tbsp of fish sauce or more.
1 green bell pepper, cored, seeded and cut into strips
1/2 cup fresh chili leaves.
Cook chicken using a big wok for 12 minutes stirring occasionally.
Cook chicken until brown and blood is no longer visible.
Add onion and ginger and cook for 2 minutes.
Add garlic for 30 seconds.
Add coconut milk and 3 tbsp of palm vinegar .
Add 1 tsp chili garlic sauce.
Add 3 tbsp of fish sauce.
Adjust heat to medium and cook for 7 minutes.
Add green bell pepper and fresh chili leaves.
Stir and turn off heat.