A mild ginataang manok made with tender chicken and sayote simmered in rich coconut milk, gently seasoned with patis, and finished with a subtle warmth from a whole green chili.
Nothing fancy here — just chicken, sayote, and gata (coconut milk) coming together in a way that always ends up warm and comforting. The chicken simmers until flavorful, and while the sayote softens, it also absorbs the broth.
Milder than Chicken Bicol Express, this ginataang manok with sayote skips the bagoong and heat for a cleaner, ginger-forward taste with the same gentle richness of gata. A single siling pangsigang adds warmth and aroma without overpowering the dish, tying it all together as an easy, everyday ginataan that satisfies without fuss.
Sear chicken: Heat oil in a medium pot over medium-high heat. Sear chicken until lightly browned on both sides, about 2-3 minutes per side. Remove from the pot and set aside.
Saute aromatics: Reduce heat to medium. In the same pot, cook onion, ginger and garlic, stirring frequently until soft and fragrant, about 3-4 minutes.
Cook chicken: Return chicken to the pot. Season with patis and pepper. Cook, stirring constantly for 2–3 minutes. Add water and half (¾ cup) of the coconut milk. Bring to a gentle simmer, cover pot, and cook for 12-15 minutes, or until the chicken is tender.
Add sayote and sili: Add sayote and whole sili (optional). Cook uncovered for another 8-10 minutes, until the sayote is tender but firm.
Finish and serve: Stir in the remaining coconut milk and simmer for 2-3 minutes. Taste and adjust seasoning with more patis and pepper. Serve hot with steamed white rice.
