Cook This: A Cold Refreshing Salad made with Ginataang Manok

January 8, 2017

Imagine this: a bowl of warm ginataang manok perfumed with ginger in chili, the creamy coconut milk and chicken broth mixture touching your lips. Now imagine those flavors diving into on a bed of cold and crunchy salad made from the freshest produce from the local market: sayote, sitaw, wansoy. Munching on that combination of flavors is like being baptized in the fragrant smells we grew up with in a Philippine kitchen.


In this recipe, we created a Southeast Asian raw salad with ingredients easily found in any local market or grocery: a collection of Filipino classics tossed into a bowl and developed into a sophisticated yet familiar dish.

Each bite brings on a variety of flavor senses and a delightful range of textures that make each bite unpredictable enough to intrigue, with ingredients familiar enough to keep us comfortable. Start your easy Sunday morning with a trip to the market and toss these ingredients together for your family lunch. This recipe should only be eaten fresh.

Ginataang Manok Salad

YIELD: 2 servings
TIME: 1 hour


  • 200g chicken breast fillet


  • 2 tbsp calamansi juice
  • 2 tbsp fish sauce
  • 1 tsp dried shrimp (hibe)crushed with mortar and pestle
  • 1 pc bird’s eye chili
  • 2 pcs garlic cloves, minced finely
  • 1 pc lemongrass stalk, soft part minced finely
  • 3 tbsp muscovado sugar
  • ½ cup canola oil
  • salt, as needed


  • 200g chayote, peeled
  • 70g red onion, sliced
  • 10g ginger, julienned very finely
  • 1 pc green chili, seeded and sliced very finely
  • 3 pcs native tomato, cut into six
  • ¼ bunch cilantro, picked
  • 50g yardlong beans, sliced finely across

INGREDIENTS: to finish

  • dessicated coconut, as needed
  • crispy shallots, as needed
  • 1 tbsp coconut milk

procedure: chicken

  1. Bring some water in a pot to a boil and season with salt and pepper. Bring down the heat to simmer and add the chicken breast. Poach until cooked through.
  2. Remove from water and shred. Set aside.

PROCEDURE: dressing

  1. Mix calamansi juice, fish sauce, birds eye chili, dried shrimp, garlic, lemongrass, and muscovado sugar until smooth.
  2. Slowly whisk in canola oil until well combined.
  3. Season to taste. Add more salt or muscovado sugar as needed.


  1. Using a vegetable peeler, peel the chayote flesh into ribbons.
  2. Combine with the rest of the salad ingredients in a bowl.
  3. Dress salad with around 3 tablespoons of dressing and coconut milk. Toss until well coated.
  4. Top with shredded chicken, toasted coconut, and crispy shallots.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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