How to Cook Chicken in Coconut Milk, Bacolod Style?



  • 1 live native chicken
  • 1 pc. coconut, shredded
  • 1 head tanglad (lemon grass)
  • 1 handful hierba buena (mint)
  • 5 leaves yellow ginger
  • 10 slices ginger
  • 1 small pack sotanghon noodles
  • salt to taste


  1. Slaughter the live native chicken. Collect the blood.
  2. Dress the chicken. Mix the blood with the shredded coconut meat.
  3. Extract the thick coconut milk by squeezing with 1/2 cup water. Set aside.
  4. Cut the chicken into the desired sizes.
  5. Again, extract the thinner coconut milk enough to cover the chicken in the pan.
  6. Set to a boil with tanglad, ginger and salt until the chicken becomes tender.
  7. Pour in the thick coconut milk, yellow ginger, mint and sotanghon.
  8. Continue to cook until the sotanghon is done and the coconut milk becomes creamy.

Note: You can add chili to have a spicy taste.

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