Looking for a spicy pick-me-up for your next cooking adventure? There’s usually a great flavor payoff from taking that risk to add a kick to your dish. But if you don’t want it to come off too strong, Filipino cooks are well aware of a component that you can add to the mix. That would be the flavor of coconut with its soothing, mild nuttiness that tastes perfect with some spiciness. This is why we love ginataan dishes with a hint of heat. If you’re looking for a recipe like this, you came to the right place because I will be showing you how to make your own Chicken Gising-gising!
Gising-gising is a delightful Filipino dish that makes use of chili peppers, winged beans, and the flavor of coconut milk. And as the name connotes, it should wake you up for the rest of your day with a delicious energy boost because “gising” means “wake up” in English. The more well-known rendition of this recipe uses ground pork. And so this new recipe I’m giving you works nicely for those who prefer white meat.
I would say Chicken Gising-gising is just as delicious, but may taste a little differently. Chicken, after all, does not have a flavor as strong as pork. But for this dish, I incorporated some ginger to truly complement our chicken component, and provide a different kind of spice and savor to its taste.
Now what are you waiting for? Head straight to the kitchen, and get your ingredients ready to make yourself some Chicken Gising-gising!
How to cook Chicken Gising-gising:
To kick things off, we will pour 3 tablespoons of cooking oil into our pan. Then we should apply some heat. Once the oil gets hot, you can place your 5 cloves of garlic, 1 onion, and 2 thumbs of ginger, all of which you’ve chopped, inside. Go on and sauté these all together. Now you can also add your 2 lbs. of chicken, which you’ve cut into serving pieces. Stir-fry this until the exterior has become light brown.
Then you should get 1 cup of water, and pour this into the pan. Wait for it to boil. As you are waiting, you can start putting together 90 grams of Knorr Ginataang Gulay Mix with 2 cups of water. Make sure to mix this thoroughly. Once you have that done, and your water is boiling, you can add this water and Ginataang Gulay Mix to the pan too.
Adding some spice for the dish:
Place the cover on top so we can let this cook further. Keep cooking with the heat set between low to medium for a good 20 minutes. Then incorporate 1 tablespoon of shrimp paste, 2 long green chili peppers you’ve sliced, and ½ lb. of sigarilyas or winged beans. We will once again cover our pan once we’ve placed these ingredients inside, and let this all heat up and cook for 5 minutes more.
Now if you’re comfortable with a bit more of a punch, you can place 5 Thai chili peppers inside. But this step is optional so feel free to skip it if you’re satisfied flavor-wise. And you should cook this all for 2 more minutes. And there you have it! Just place everything in your pan on a serving plate, and you are now ready to show off the deliciously spicy Chicken Gising-gising you’ve made. Don’t forget to eat this alongside some rice while it is still warm and freshly cooked.
Did you like the cooking experience for this dish? Why not give other Panlasang Pinoy recipes a try? Let me introduce you to a couple of similar dishes that would really be great homemade!
Bicol Express Gising-gising
Satisfyingly spicy and meaty, Bicol Express Gising-gising is definitely a version of this classic Pinoy dish worth trying out. But what exactly is the difference? Both dishes actually use a very similar set of components from the chili peppers to the coconut milk. For one, we are using pork belly to have that unforgettable meaty Bicol Express taste. But we also utilize an established ingredient of Gising-gising for a burst of flavor, which would be bagoong. This definitely is a dish collaboration that you need to test out for yourself!
Filipino Fried Chicken
For our main recipe, we made use of a very popular meat component among Filipinos. And one of the local eating crowd’s favorite way to have it? This dish right here— the Filipino Fried Chicken! A great perk about this rendition of fried chicken is that it is much easier to create than other versions, using only five ingredients. But we make the most of components like garlic and lemon to truly heighten the taste of the meat. After all, the seasoning is the magic for a lot of our Pinoy dishes.
Got any more recipes in mind that you would like to make? Feel free to look through the website for such dishes, but if I haven’t made it yet, just suggest it in the comments section below!
Spicy chicken stew wherein chicken pieces are cooked with winged beans and coconut milk
- 2 lbs. chicken cut into serving pieces
- 90 grams Knorr Ginataang Gulay Mix
- ½ lb. winged bean sigarilyas, sliced
- 2 long green chili pepper sliced
- 5 Thai chili pepper optional
- 1 tablespoon shrimp paste
- 3 cups water
- 1 onion chopped
- 5 cloves garlic chopped
- 2 thumbs ginger chopped
- 3 tablespoons cooking oil
Heat oil in a pan. Sauté garlic, onion, and ginger.
Add chicken pieces. Stir fry until the exterior turns light brown in color.
Add 1 cup water. Let boil.
Combine Knorr Ginataang Gulay Mix with 2 cups water. Mix well and then pour into the pan. Cover and continue cooking between low to medium heat setting for 20 minutes.
Add shrimp paste, long green pepper, and winged beans. Cover the pan and continue cooking for 5 minutes.
Add Thai chili peppers if desired. Cook for 2 minutes more.
Transfer to a serving bowl. Serve hot with rice.
Share and enjoy!
Calories: 739kcal | Carbohydrates: 21g | Protein: 53g | Fat: 50g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 213mg | Sodium: 325mg | Potassium: 880mg | Fiber: 1g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 16mg | Calcium: 80mg | Iron: 4mg