Native Chicken Halang Halang

Hangover? This chilly soup will blast your post alcohol influenced body and goes back to normal after a sip of it!

Ingredients :

1 whole native chicken (about 1 k.), cut into serving pieces
3 chayote, skinned, cored and cut into wedges the same size as the chicken pieces
1 head of garlic, finely minced
1 thumb-sized piece of ginger, sliced
1 onion, halved then sliced thinly
1 tbsp. of cooking oil
2 c. of gata (coconut cream)
1 sili espada (hot chili, big variety), optional
a handful of sili leaves
water
patis (fish sauce, Rufina Patis will do)

Cooking procedure :

Heat a large saucepan or casserole. Pour in the cooking oil and heat until smoking. Add the chicken pieces and cook over high heat for a few minutes. Add the garlic, ginger, onion slices and siling haba. Season with 4 tbsp. of patis. Cook, stirring, until the onion slices are soft. Pour in a cup of water. Bring to a boil, cover and simmer for 15 minutes. Add the chayote wedges and continue simmering for another 15 minutes. Pour in the coconut cream. Add more patis, is necessary. Bring to a soft boil then turn off the heat. Place the sili leaves on top, cover and leave for the flavors to infuse for 5 minutes. Serve hot.

The LousyChef Experience..
Do you have "bahaw"? this would compliment the hot soup and tastes even better!