Cherry & Dennis Helper Habitat
Filipino Chicken Piaparan
菲律賓椰絲黃薑雞
Recipe overview
Mindanao-style chicken simmers with turmeric, ginger, chilli and toasted coconut for a rich, fairly dry dish serving four.
01
Ingredients
Main ingredients
- 800 g, large pieces Boneless chicken thighs
- 180 g Unsweetened grated coconut
- 400 ml Coconut milk
- 180 g Onion
- 25 g Ginger
- 1 to 2 Red chillies
Spice seasoning
- 2 tsp Ground turmeric
- 4 cloves Garlic
- 1 stalk, bruised Lemongrass
- 1 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp Oil
- 250 ml Water
02
Tools
- Lidded heavy pot
- Large frying pan
- Board and knife
- Wooden spoon
- Food thermometer
03
Steps
Step 1
Separate raw tools
Use a dedicated board and knife for chicken, then wash hands and tools with hot soapy water.
Step 2
Cut and season
Cut even large pieces and coat with half the salt and pepper.
Step 3
Prepare aromatics
Chop onion, ginger, garlic and chillies and bruise lemongrass.
Step 4
Toast coconut
Dry-toast coconut over medium-low heat for 5 minutes, stirring until pale gold.
Step 5
Reserve coconut
Set aside one third for finishing and keep the rest ready.
Step 6
Brown chicken
Heat oil and brown chicken in batches for 5 minutes.
Step 7
Fry spices
Add onion, ginger, garlic, chilli, lemongrass and turmeric and cook 3 minutes.
Step 8
Add liquids
Pour in coconut milk and water, scrape the base and bring to a gentle bubble.
Step 9
Simmer chicken
Add two thirds coconut, cover and simmer on low 25 minutes, stirring midway.
Step 10
Check doneness
The largest chicken piece must reach 75°C; cook longer and recheck with a clean thermometer.
Step 11
Reduce sauce
Uncover 5 to 8 minutes until thick, then fold in reserved coconut and remaining salt.
Step 12
Remove lemongrass
Discard lemongrass, confirm all chicken is done and divide into four hot portions.
Common mistakes
- Do not skip ingredient cleaning and safety checks.
- Do not use excessive heat that burns food before the centre cooks.
- Keep raw and cooked food and utensils separate.
- Do not leave the finished dish at room temperature.
Tips
Control heat, timing and texture in sequence, then adjust seasoning at the end.
