Ginataang Manok: Chicken in Coconut Milk
Ginataang manok is chicken simmered in coconut milk with ginger, garlic and green beans or squash. The sauce is rich, mild and a little sweet, perfect over steamed rice.
About Ginataang Manok
Ginataang manok is chicken simmered in coconut milk with ginger, garlic and vegetables. The sauce is creamy, mild and a little sweet, and the dish is often made with green beans or squash. Ginataan means cooked with coconut milk, a method used across the Philippines for meat, seafood and vegetables.
Ginataan refers to cooking in coconut milk (gata), a method found across the Philippines. Ginataang manok is gentle and creamy, with ginger and garlic giving it fragrance, and the vegetables, whether long beans, squash or green papaya, depending on region and season. It is a good everyday dish that pairs well with rice and something fried or grilled.
Ingredient notes
- Coconut milk: use full-fat for the creamiest sauce. Add it in two stages for the best texture.
- Ginger: adds warmth and balances the richness.
- Fish sauce: seasons the dish with depth.
- Vegetables: green beans or squash both work; add them according to cooking time.
Tips for the best Ginataang Manok
- Sauté the ginger and garlic first for flavor.
- Keep the heat at a gentle simmer so the coconut milk stays smooth.
- Add vegetables at the end so they stay bright.
- Use fish sauce for seasoning; it adds depth that salt cannot.
What to serve with Ginataang Manok
Serve with steamed rice. A squeeze of calamansi lifts the richness.
Variations and substitutions
- With squash: add kabocha squash for sweetness, as in Ginataang Kalabasa at Sitaw.
- Spicy: add siling labuyo.
- With papaya: use green papaya instead of beans.
Storing and reheating
Store in the refrigerator for up to 3 days. Reheat gently so the sauce does not separate, and add a splash of water if it thickens.
Frequently asked questions
Why did my coconut milk separate?
A hard boil can split it. Simmer gently and stir occasionally.
Can I use coconut cream?
Yes, add it at the end for a richer sauce.
Why did my coconut sauce turn oily?
Boiling hard makes coconut milk separate. Simmer gently and stir occasionally.
Can I use coconut cream?
Yes, add it at the end for a richer sauce.
More Filipino recipes you might like
Chicken Tinola, Chicken Afritada and Filipino Chicken Curry.
