Categories: Bacolod, Chicken, Main Dish, Not Tried

Ingredients

• Free range chicken or Cornish hen (Back home we use a variety they call “Bisaya”, it is basically a native free range chicken that is very flavorful. )
• Kamias (Iba in visayan)
• Lemongrass (Tanglad)
• Ginger (julienned)
• Garlic (chopped)
• Salt and pepper to taste
• Chili (Siling haba)
• Young coconut
• Chicken bouillon (If you don’t have enough chicken bones and time to prepare the stock)

Directions

1. Saute the ginger and garlic until fragrant
2. Add the chicken and continue to saute until slightly brown
3. Add the coconut water and coconut meat, add some water to cover the chicken
4. Bring to a boil for a couple of minutes
5. Bring the pot to a simmer and add the Kamias and the lemongrass.
6. Depending on how spicy you want the dish to be you can add the Chili sooner, but I like to add it towards the end.

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