Chicken Halang-halang Bisaya (Halang-halang na manok)

Chicken Halang-halang is a traditional Filipino dish from the Visayas region, particularly popular among the Bisaya people. The name “halang-halang” translates to “spicy-spicy” in the local dialect, reflecting the dish’s characteristic spiciness.

You better be ready to jazz up your dinner routine with this (halang-halang) ground chicken and shredded carrot extravaganza! Imagine juicy, seasoned ground chicken mingling with sweet shredded carrots, all dancing in a skillet with sizzling onions and garlic. Oh, and let’s not forget the chili peppers—these little firecrackers will tickle your taste buds in the best way possible.

Ingredients you’ll need to cook Halang-halang

• Ground chicken: You can use any part of the chicken, I used backbone since it way cheaper.
• Carrots: It adds sweetness and a slight crunch to balance the savory and spicy elements.
• Salt: Enhances the overall flavor and ensures the chicken is well-seasoned.
• Pepper: Contributes a mild heat that complements the chili peppers.
• Vinegar: Adds a tangy acidity that balances the richness of the dish.
• Chili Peppers: Introduces a bold spiciness that defines the dish’s character.
• Onion (chopped): Provides a savory, slightly sweet base flavor when sautéed.
• Garlic (minced): Infuses the dish with robust, aromatic notes.
• Soy Sauce or Oyster Sauce: Adds a depth of umami and saltiness to enrich the overall flavor.
• Cooking Oil: Used to sauté the aromatics and prevent sticking during cooking.
• Green Onions (optional, chopped): Offers a fresh, slightly peppery garnish that enhances the dish’s visual appeal.

Why would you love Halang-halang

It’s like a flavor party in your mouth, and everyone’s invited! The soy sauce and vinegar combo adds just the right amount of zing, making every bite pop with deliciousness. Plus, you get to cook it all together until the chicken releases its own flavorful oils—think of it as the dish’s grand finale.

Storage

This dish, even without refrigerating it, will last a day or two. When stored in the refrigerator, this dish will typically stay fresh for about 3 to 4 days. To ensure the best quality and safety, store it in an airtight container and reheat thoroughly before serving. If you want to keep it for a longer period, you can freeze it, and it will last for up to 2 to 3 months. Just make sure to thaw it properly in the refrigerator before reheating

Chicken Halang-halang Bisaya (Halang-halang na manok)

5.0 from 2 votes

Course: MainCuisine: FilipinoDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

30

minutes

Total time

35

minutes

Chicken Halang-halang is a traditional Filipino dish from the Visayas region, particularly popular among the Bisaya people. The name “halang-halang” translates to “spicy-spicy” in the local dialect, reflecting the dish’s characteristic spiciness.

Ingredients

• 500 grams 500 carrot (shredded)

• 1 1 kilo chicken (ground)

• 3 tablespoon 3 salt

• 3 tablespoon 3 pepper

• 1 tablespoon 1 vinegar

• 10 pieces 10 chili pepper

• 1 piece 1 onion (chopped)

• 4 cloves 4 garlic (minced)

• 1 tablespoon 1 soy sauce or oyster sauce

• 2 tablespoon 2 cooking oil

• 2 pieces 2 onion leaves (optional)

Directions

• In a bowl, mix the ground chicken and shredded carrots. Wash and drain.
• After removing the water, season the chicken with salt and pepper. Mix until incorporated. Set aside.
• Heat a skillet, add cooking oil, and sauté the onion and garlic until fragrant.

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• Add the chili pepper and chicken mixture. Simmer for 2 minutes.

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• After 2 minutes, add soy sauce and vinegar. Add salt if needed.
• Cook covered until the chicken releases its oil (10 to 15 minutes).
• Garnish with green onions and serve!

Equipment

• PanCheck it out!

Notes

• If you want to add more spiciness, just add more chili.
• Do not overcook the chicken.
• Serve this dish with steamed rice or a light salad to complement the rich and flavorful chicken.
• Taste the dish before serving and adjust the seasoning if necessary. You might need to add a bit more salt, pepper, or even a splash of soy sauce.
• When you cover the pan, make sure it’s tightly covered to trap steam and cook the chicken thoroughly, making it tender and juicy.