Hinalang na Manok

Hinalang na Manok or Chicken Hinalang Recipe  believed to originate from Bohol province, this super spicy dish is a combination of native chicken cooked in coconut milk with plenty of chili (bird’s eye pepper), mixed with onion, ginger and peppercorns (pamintang bilog).

Ingredients:

1 whole Native chicken, cut into serving pieces
1 medium onion, chopped
1 medium size ginger, sliced
1/2 tsp peppercorns (Pamintang bilog)
3 Red Hot Chilis (Siling Haba)
2 cans coconut milk
1/2 cup water
salt to taste (optional)
1 bundle lemongrass (Tanglad)

Instructions:

Place Native Chicken and lemongrass in a saucepan, add water, and bring to a boil.
Add the cup coconut milk and combine all ingredients.
Put chopped onion, ginger, pepper and  garlic.
Boil the Native chicken for about 30-60 minutes or until done it depends on how old your Native chicken.
Add salt to taste and red hot chili then simmer for 5 minutes.
Serve hot with lots of rice.