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.
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