Chicken Halang Halang
Chicken Halang-Halang is easy to make yet delivers tons of flavor. It's creamy, spicy, and delicious with steamed rice!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 stalks lemongrass
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 thumb-sized ginger, peeled and minced
- 1 (about 3 to 4 pounds) whole chicken, cut into serving parts
- 1 tablespoon fish sauce
- 1 can (14 ounces) coconut milk
- 5 pieces Thai chili peppers, minced
- 1 small green papaya, peeled, seeded and cut into chunks
- salt to taste
- 1 bunch fresh spinach, stems trimmed
Instructions
- 1
Remove and discard the dark green layers of the lemongrass until you get to the lighter green part. With a knife, cut into 4-inch lengths. Using the back of the knife, pound the ends of lemongrass to release flavor.
- 2
In a pot over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
- 3
Add chicken and cook, stirring occasionally, until lightly browned.
- 4
Add fish sauce and continue to cook for 1 to 2 minutes.
- 5
Add coconut milk, chili peppers, and lemongrass. Bring to a simmer.
- 6
Cover, lower heat, and cook for about 20 to 25 minutes or until chicken is cooked through.
- 7
Add papaya and cook for about 4 to 5 minutes or until papaya is tender and sauce is thickened.
- 8
Remove lemongrass and discard. Season with salt to taste.
- 9
Add spinach and cook until just wilted. Serve hot.