GINATAANG MANOK

Chicken Coconut Milk Stew

13 ingredients•Prep: 15 mins•Cook: 42 mins

Tita Becky •

October 14, 2025

“GINATAAN” is one of my favorite type of Filipino cooking. It means to “cook in coconut milk”. It makes any dish creamy without using any dairy. It’s fragrant, slightly sweet, and has a nutty, unique, and delicious flavor. This “Ginataang Manok” or chicken cooked in coconut milk will guarantee to be your family’s new favorite! It has garlic, onions, ginger, fish sauce, bone-in chicken, and coconut milk. I’m not sure what part of the Philippines it originated, but my mom cooked it quite often when I was a little kid. Make sure to cook extra rice!

I’ve seen several versions of how to make Ginataang Manok online, but here is my take. I used bone-in chicken wings. You can also use chicken thighs and drumsticks. I don’t recommend chicken breast because it lacks fat and dries out easily. The chicken wings are sauteed seasoned in fish sauce, salt and freshly cracked black pepper and sauteed with garlic, onions, and ginger until the fat renders and slight brown on both sides. This method is called "sankutsa".

Coconut milk is then added and seasoned with fish sauce. I’ve seen others use chicken bouillon or powder to enhance the chicken flavor, but I don’t think it’s necessary. Good quality fish sauce is enough to add umami to the dish. Simmered for 25 minutes until liquid is reduced and add any root and leafy vegetables you prefer. I used potatoes, carrots, and bell peppers. Dinner is done!

Ingredients (13)

Bone-in chicken wings(12 pieces)
Garlic(4 cloves, minced)
Onion(½ small, diced)
Ginger(1 knob, peeled and minced)
Fish sauce(1 Tbsp)
I like use good quality fish sauce like Red Boat
Fish sauce(1 tsp)
for seasoning the chicken
Kosher salt(¼ tsp)
add more if needed
Black pepper(¼ tsp)
add more if needed

Instructions

Preheat a large wok or pan. Add cooking oil (1 Tbsp)
Add garlic (4 cloves), onions (½ small), and ginger (1 knob) and saute over medium-high heat until fragrant.
Add chicken wings (12 pieces). Season with salt (¼ tsp), black pepper (¼ tsp) and fish sauce (1 tsp). Reduce heat to medium and sauté until salt and pepper are well incorporated and chicken is browned on both sides.
This process is called "sankutsa", which means to sauté the meat with aromatics and seasoning. It takes about 10 minutes to do this step.
Add coconut milk (1 can) and fish sauce (1 Tbsp). Stir and scrape the bottom of the pan with a wooden spatula to remove all the flavors that may be stuck on the bottom of the pan.
Cover. Bring to a boil, reduce heat to low, and cook chicken for 25 minutes or until liquid is reduced and thickened.
Add potatoes (1 medium) and carrots (1 medium). Stir, cover, and cook for 10 more minutes or until vegetables are tender.
Add red bell peppers (½). Stir, cover, and cook for another 7 minutes or until tender.
Serve immediately with steamed white rice and enjoy!