Ginataang manok is ideally made with native chickens (traditionally raised in Filipino backyards). It is first sautéed with garlic, onion, and ginger (or turmeric) until lightly browned. Coconut milk is then added along with vegetables like green papaya (or chayote), leafy vegetables (including pechay, spinach, moringa leaves, etc.), and peppers (usually bell peppers or siling haba). It is spiced with salt, pepper, and patis (fish sauce) or bagoong alamang (shrimp paste), and optionally, labuyo chilis. Coconut cream (kakang gata) is usually added shortly before it is cooked and simmered in low heat. The dish is very similar to tinola or binakol, except for the use of coconut milk.
- 1 pc. Native Chicken
- 1 pc. Papaya
- 2 big of Gata
- 1 big thumb of Ginger
- 1 pc. Onion
- 5 cloves Garlic
- 1 tsp. Salt, magic sarap and Pepper
- ¼ cup of Fish sauce
- Oil for sauté
- Sauté the garlic, ginger and onion.
- Add the native chicken then stir and cover.
- Seasoned with salt, pepper and magic sarap then continuous stir and cover.
- After a minute add the kakang gata then cover until boil and soft then chicken meat.
- Add the papaya and fish sauce then stir and cover until papaya’s is cook and soft.
- Lastly add the pure gata and stir until cook and reduce the sauce.
- Serve hot with rice and enjoy.