Chicken Halang-halang Recipe

Chicken halang halang made creamy with coconut milk and flavored with lemongrass, ginger and chilis.

5 from 1 vote

Chicken Halang-halang Recipe

Chicken Halang halang is a Visayan soup with a rich and creamy texture and spicy flavor. If you are looking to jazz up your usual chicken soup dishes, this recipe is a definite must-try! Easy, hearty, and bursting with amazing flavors.

Prep Time5

Cook Time30

Total Time35

Course: Dinner, Lunch, Main Course, Soup

Cuisine: Filipino

Keyword: bird's eye chili, chicken, chili leaves, coconut milk, green papaya, lemongrass

Servings:

Calories: 420kcal

Author: Bebs

Ingredients

2 tablespoons oil
1 thumb ginger sliced and crushed
1 medium yellow onion chopped finely
2 cloves garlic minced
3 pieces long green chilis chopped
2 pounds chicken thigh, legs, and wings, cut serving pieces
4 tablespoons fish sauce
¼ teaspoon coarse ground pepper
1 stalk lemongrass or ‘tanglad’ white part and green separated
1 cup water
1 small green papaya cut into cubes
1 can coconut milk 400ml
2 pieces chili labuyo uncut
Salt and pepper as needed
bunch chili leaves or malunggay (2 cups)

Metric - US Customary

Instructions

In a wide pot, heat oil over medium heat. Add ginger, onion, garlic, and green chilis. Saute until limp and aromatic, about 2-3 minutes.
2 tablespoons oil, 1 thumb ginger, 1 medium yellow onion, 2 cloves garlic, 3 pieces long green chilis
Add the chicken, fish sauce, ground pepper, and lemongrass. Stir to coat the chicken with oil. Cover with lid to let the juices from the chicken out. Cook for several minutes until the sides of chicken are a bit browned.
2 pounds chicken, 4 tablespoons fish sauce, ¼ teaspoon coarse ground pepper, 1 stalk lemongrass or ‘tanglad’
Pour in water, cover and cook for 15 minutes.
1 cup water
Add the green papaya and mix. Pour in the coconut milk and add the labuyo. Cover again and let it simmer over low heat for 10-15 minutes or until the papaya and chicken are tender. Add water if needed.
1 small green papaya, 1 can coconut milk, 2 pieces chili labuyo
Season with salt and pepper if needed. Lastly add the chili leaves and stir. Cook for another 2 minutes then turn off the heat.
Salt and pepper, bunch chili leaves
Transfer to individual serving bowls and enjoy with rice.

Video

Nutrition