Entree: Philippines – Mindanao – Palapa (Spicy Maranao sauté of native scallions, ginger, chilies and coconut often cooked with protein into a fragrant main dish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup (120 ml) vegetable oil
- 1 cup (100 g) sakurab or thinly sliced green shallots/scallions
- 3 tbsp (45 g) fresh ginger, finely minced
- 3 cloves garlic, minced
- 4 to 6 bird's eye chilies, finely chopped (adjust to taste)
- 1/2 cup (120 ml) fresh grated coconut or canned unsweetened shredded coconut
- 1/2 cup (120 ml) coconut milk
- 1 tbsp (15 ml) fish sauce (patis) or to taste
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) calamansi or lime juice
- 2 tbsp (30 ml) chopped fresh cilantro or kinchay for garnish

Instructions

1. Heat the vegetable oil in a wide skillet over medium heat. Add the minced ginger and garlic and sauté until fragrant and lightly golden, about 1–2 minutes.
2. Add the chopped bird's eye chilies and continue to sauté briefly to release their heat.
3. Stir in the sliced sakurab (scallions) and cook, stirring often, until they soften and begin to brown at the edges, about 4–6 minutes.
4. Add the chicken pieces and increase heat to medium-high. Sear the chicken, stirring, until lightly browned on all sides, about 5–7 minutes.
5. Stir in the grated coconut and cook 2–3 minutes to toast and incorporate flavors.
6. Pour in the coconut milk, reduce heat to medium-low, and simmer gently until the chicken is cooked through and the sauce has thickened, about 8–10 minutes.
7. Season with fish sauce and salt, taste and adjust heat or seasoning as needed. Finish with calamansi or lime juice and stir to combine.
8. Remove from heat, garnish with chopped cilantro, and serve hot with steamed rice.