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C E L E B R A T I O N T I M E
Hinatukang
manok
Leyte
Chicken cooked in coconut milk has
its many versions. In Leyte, chicken
blood is used. It is mixed in with the
grated mature coconut before being
initially squeezed to express the cream
(
kakang gata
)
and then with water
mixed in, squeezed again to obtain
the milk (
gata
).
The native variety of
chicken is preferred because it is more
flavorful, but takes longer to cook. Once
the chicken is tender, coconut milk is
added and then the cream to finish.
Lemon grass is used to add a pleasing
aroma. The small leaves of the moringa
(
malunggay
)
add a contrasting green
color to the yellowish white soup.
The local name is
hinatukang
manok
;
hatok
in the Binisaya
language refers to the coconut milk
and
manok
is chicken. It’s perfect for
rainy days, and Leyte has far more of
these than other places in the country.
It will likely be a warming dish for the
cool Christmas season.
Kalel says
For a creamier sauce, simmer
the chicken in coconut milk,
then add the coconut cream
to the mix.
