Ginataang Manok (Taro Leaf & Chicken stew)
Using:
A simple, hearty chicken stew cooked in coconut milk, using the taro leaves for a subtle earthiness and thickness.
Dried Taro Leaves
Taro leaves rich in flavour, perfect for the classic Filipino coconut milk dish, Laing. Bring authentic Filipino flavours to your meals with Masarap’s 100% natural frozen vegetable collection. Carefully harvested and snap-frozen right after picking, we guarantee convenience without compromising taste, texture, or nutrition.
You’ll need:
- 1 Masarap Frozen Dried Taro Leaves
- 1 tbsp oil 500g chicken pieces, diced
- 1 can (400ml) coconut cream
- 1 cup chicken stock
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- Salt & pepper, to taste
How to make it:
- Sauté:
- Heat oil. Sauté onion, garlic, and ginger until fragrant.
- Add chicken and cook until lightly browned.
- Simmer:
- Pour in coconut cream and chicken stock.
- Bring to a simmer.
- Add Taro:
- Add the Frozen Dried Taro Leaves Masarap.
- Cover and simmer gently for 25-30 minutes, stirring occasionally, until the chicken is tender and the leaves have softened and thickened the sauce.
- Season:
- Season with salt and pepper.
- Serve hot with rice.
Masarap Tip: This stew is a fantastic base—feel free to add pumpkin or sweet potato for extra sweetness and texture.
You’ll need:
- 1 Masarap Frozen Dried Taro Leaves
- 1 tbsp oil 500g chicken pieces, diced
- 1 can (400ml) coconut cream
- 1 cup chicken stock
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- Salt & pepper, to taste
How to make it:
- Sauté:
- Heat oil. Sauté onion, garlic, and ginger until fragrant.
- Add chicken and cook until lightly browned.
- Simmer:
- Pour in coconut cream and chicken stock.
- Bring to a simmer.
- Add Taro:
- Add the Frozen Dried Taro Leaves Masarap.
- Cover and simmer gently for 25-30 minutes, stirring occasionally, until the chicken is tender and the leaves have softened and thickened the sauce.
- Season:
- Season with salt and pepper.
- Serve hot with rice.
Masarap Tip: This stew is a fantastic base—feel free to add pumpkin or sweet potato for extra sweetness and texture.
