Pinalatikang Manok

I learned this recipe during my visits with my in-laws in Quezon province. This is their native delicacy and most often served on special occasions such as birthdays and despedida party. I adapted this dish and added a little twist on it.


Ingredients:

• 1 whole Chicken, cut into serving pieces
• 2 cups Coconut Cream
• 6 gloves Garlic, peeled and minced
• 1 medium-sized Onion, peeled and diced
• 1 thumb-sized Ginger, grated
• 6 pcs Thai Chili peppers, sliced thinly
• 2 tbsp Cooking Oil
• 2 tbsp Fish Sauce
• 1 tbsp Brown Sugar
• 1 Pandan leaves
• Salt and Pepper

Cooking Procedure:

1. Heat oil in a pan over medium heat.
2. Saute ginger until aromatic. Add onion and garlic stir until translucent.
3. Add chicken pieces then cover until it starts boiling.
4. Add fish sauce then slightly stir until well combine. Then cover again.
5. When chicken starts to brown and liquid is visible, remove chicken from pan and set aside.
6. Pour in coconut cream and add submerge pandan leaves. Then increase heat.
7. Boil sauce while stirring constantly until almost dry and oil comes to surface.
8. Add chicken still stirring regularly. When the oil starts to separate and solid begins to form, lower heat.
9. Add Thai chili, sugar, salt and pepper. Stir to mix well.
10. Scrape the sides and bottom of the pan, continue to cook and stir until the curds turn golden brown.

Tips:

• You could preferably use native chicken to this recipe and do away the step of momentarily removing the chicken and let it sit until sauce thickens..
• You could also add chicken liver cut into serving pieces.

Watch video here: