Ginataang Manok with Sitaw
This recipe is actually a ginataang manok dish with string beans or “sitaw”. This is one of the variation of ginataang manok or chicken with coconut milk that you can easily cook. Just boil the chicken with water, onions, garlic, salt and ginger until tender. Then add the coconut milk and boil it until the sauce is thick, then add the string beans until cooked and the sauce is oily.
With regard to using the coconut milk, a fresh coconut milk squeezed from mature coconuts are is best. You can extract the coconut milk yourself by grating the mature coconuts and squeezing it with a half cup of warn water. Grating the coconut is tedious so better ask the vendor to grate it or you. Some wet market vendors also sell fresh coconut milk so you don’t have to do it yourself. You can also opt to buy coconut cream or milk in cans or in powered form but it doesn’t taste as good as the fresh coconut milk.
- 1 medium-sized chicken (about 1 kilo)
- 1 medium-sized onion, sliced
- 1 head garlic, crushed
- 1 Tbsp. ginger, sliced
- 2 Tbsp. calamansi juice
- ½ cup water
- 2 tsp. salt
- 1½ cup thick coconut milk
- 1 bundle string beans or sitaw, cut in 2-inch long pcs.
- Dress chicken and cut into serving pieces.
- Arrange chicken in skillet; add onions, garlic, ginger, calamansi juice, water, and salt.
- Let boil until chicken is tender and water is almost dry.
- Add the coconut milk and continue cooking uncovered until thick and oily.
- Add the string beans and cook a few minutes more until vegetables are done.
- Serve hot.