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Filipino Chicken Halang Halang

Filipino Chicken Halang Halang reads umami 6.4, salinity 5.1 and funk & ferment 4.8 on Palate's 0–10 flavor X-ray — a Filipino main, about 1 hr 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.8 / 10
• Sweet & Fruity — 2.2 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 3.6 / 10
• Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Umami 6.4 · Salinity 5.1 · Funk & Ferment 4.8 · Allium 4.5 · Heat 4.1 · Marine & Briny 3.8 · Richness 3.4 · Citrus 3.0 · Warm Spice 2.5 · Herbaceous 2.4 · Sweetness 1.9 · Floral 1.8 · Bitterness 1.3 · Earthy 1.1 · Fruity 1.0 · Nutty 0.7 · Sourness 0.6

What's in it (17)

• 1 Tablespoon Canola Oil
• 1 whole Onion, Chopped
• 1/2 cups Ginger, Cleaned And Cut Into 1/4 Inch Rounds
• 1 head Garlic, Skins Removed, Minced
• 1 whole Chicken, Breasts, Legs, Wings, And Thighs, Cut Into Pieces
• 1 stalk Lemongrass, Top Part Removed, Trim Tender Bottom Part
• 4 cups Chicken Stock
• 1 cup Water
• 15 ounces, fluid Canned Coconut Milk
• 1 teaspoon Salt To Taste
• 1 teaspoon Cracked Black Pepper, To Taste
• 1/2 Tablespoons Fish Sauce, To Taste
• 1 whole Russet Potato, Cleaned And Cut Into Bite Sized Cubes (optional)
• 8 whole Thai Chilies, Or More As Desired (I Use 2 Per Bowl)
• 1 bunch Spinach, Cleaned And Roughly Chopped
• Fried Shallots, For Garnish (optional)
• 4 cups Cooked Jasmine Rice, To Serve

Time & effort: about 1 hr 30 min · effort: involved

Nutrition (per 100 g, engine-estimated): 65 kcal, 2.7 g protein, 1.1 g fat, 11.5 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (5 steps)

1. In a large Dutch oven or medium-sized soup pot, heat oil over medium heat. Add onion and ginger and stir, cooking until onion and ginger slightly begin to softens, about 4 minutes. Add garlic and stir, cooking for about 1 minute.
2. Add chicken pieces, moving the onion mixture around so that you are able to brown some of the chicken skin. Cook chicken for about 20 minutes, turning halfway through. After 20 minutes, add lemongrass, chicken stock, water, coconut milk, salt, pepper, and fish sauce. Add potatoes if using. Stir.
3. Cover and cook over medium-low heat for about 30-45 minutes. Finally, add spinach and Thai chiles, and stir again. Cook for about 10 more minutes or until spinach is wilted and cooked through.
4. Ladle soup into bowls, making sure each bowl gets pieces of chicken, potatoes, onion, etc. Garnish with more chilies if desired or some fried shallots and get ready to dig in.
5. I like to serve mine with a side bowl of rice. This allows me to spoon some of that wonderful coconut broth and then chase it with some rice. This is everything you love about Filipino tinola, but with a twist. You can't go wrong with coconut milk, chilies, and chicken soup on a cool, fall day.

Dishes with a similar flavor shape

• Vietnamese Beef Stew — Vietnamese
• Thai Green Shrimp Curry — Thai
• Thai Basil Chicken (Pad Krapow Gai) — Thai
• Amok Trey (Steamed Fish Custard in Banana Leaf) — Cambodian
• Orecchiette con le Cime di Rapa — Italian · Puglia

Keep reading: what umami, salinity, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.