Editorial sample recipeFilipinointermediategluten-freedairy-free

Ginataang Laing (Spiced Coconut Taro Leaves With Chicken)

Name: Ginataang Laing (Spiced Coconut Taro Leaves With Chicken)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 100 g dried taro leaves; 250 g boneless chicken thighs, finely diced; 1.5 cup coconut milk; 1 cup thick coconut cream; 1 tbsp fresh ginger, minced; 4 clove garlic, minced; 3 whole bird's eye chilies, sliced; 1.5 tbsp halal fish sauce; 1 whole lemongrass stalk, bruised

Dried taro leaves gently simmered low and slow in coconut cream infused with fresh ginger, garlic, and green chilies.

Prep: 15 min
Cook: 35 min
Total: 50 min

AI-generated illustration of Ginataang Laing (Spiced Coconut Taro Leaves With Chicken)

AI illustration

Technique to learn

Layered Simmering

Gently softening fragile dried greens atop simmering aromatic liquid without stirring to ensure soft, velvety texture.

Instructions

Step 1: In a deep saucepan, combine coconut milk, minced ginger, garlic, bruised lemongrass, and diced chicken thighs.
Step 2: Bring liquid to a gentle boil over medium heat and cook for 5 minutes until chicken turns opaque.

Step 3: Layer dried taro leaves over liquid without stirring; gently press down with a spatula to submerge.

Step 4: Cover pot tightly, drop heat to low, and cook for 20 minutes to allow leaves to absorb cream smoothly.

Step 5: Pour in thick coconut cream, sliced chilies, and fish sauce into the pan.

Step 6: Simmer uncovered for another 10 minutes until coconut oil starts to separate around edges of the pot.

Step 7: Discard lemongrass stalk, stir well, and serve hot over steamed white rice.

Cooking tips

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.

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