Filipino Coconut Chicken

Cook Time 1 hour

Servings 4-6

Ingredients

6 chicken drumsticks 

2 tbsp light soy sauce 

2 tbsp dark soy sauce 

1 can coconut milk 

1 can coconut cream 

1 tbs fish sauce 

1 cube palm sugar 

¼ cup Kalamansi or lime juice 

2 bay leaves 

White pepper and salt to taste 

2 carrots 

2-3 potatoes 

1 bunch choy sum 

1 large white onion 

2-3 garlic cloves 

1 piece of ginger grated 

1 red chilli 

White jasmine rice (to serve) 

Method

Marinate the chicken in light and dark soy (2 tablespoons each) and salt and white pepper.

Sear chicken in a pan until golden on each side.

Pour over water to cover the chicken and simmer for about 20 minutes.

Remove chicken from the pan and the cooking juices (do not discard).

Add in the vegetables (garlic, ginger, chilli, onion, carrot, potato) sauté until lightly golden.

Add the chicken and cooking juices back into the pot and stir in the coconut milk and cream.

Add the bay leave, then season with fish sauce, lime and palm sugar (adjust to your liking). Allow the sauce to thicken and reduce by half.

Once sauce has thickened, add in the green vegetables and once tender, serve over hot rice.