Filipino · intermediate
Ginataang Laing (Spiced Coconut Taro Leaves With Chicken)
Dried taro leaves gently simmered low and slow in coconut cream infused with fresh ginger, garlic, and green chilies.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a deep saucepan, combine coconut milk, minced ginger, garlic, bruised lemongrass, and diced chicken thighs.
- 02
Bring liquid to a gentle boil over medium heat and cook for 5 minutes until chicken turns opaque.
- 03
Layer dried taro leaves over liquid without stirring; gently press down with a spatula to submerge.
- 04
Cover pot tightly, drop heat to low, and cook for 20 minutes to allow leaves to absorb cream smoothly.
- 05
Pour in thick coconut cream, sliced chilies, and fish sauce into the pan.
- 06
Simmer uncovered for another 10 minutes until coconut oil starts to separate around edges of the pot.
- 07
Discard lemongrass stalk, stir well, and serve hot over steamed white rice.
A LITTLE KITCHEN KNOW-HOW
Layered Simmering
Gently softening fragile dried greens atop simmering aromatic liquid without stirring to ensure soft, velvety texture.
Notes from the kitchen
- Never stir dried taro leaves early in the cooking process, as agitation can cause an unpleasant itchy sensation on the palate.
- If coconut sauce begins to look dry, splash in a little extra coconut milk to maintain creaminess.
- Original home-cooking adaptation inspired by Filipino; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
