Photo Credits: instagram.com/bunchee18


  • 1 whole Native chicken, cut into serving pieces
  • 1 medium onion, chopped
  • 1 medium size ginger, sliced
  • 1/2 tsp peppercorns (Pamintang bilog)
  • 3 Red Hot Chilis (Siling Haba)
  • 2 cans coconut milk
  • 1/2 cup water
  • salt to taste (optional)
  • 1 bundle lemongrass (Tanglad)


  1. Place Native Chicken and lemongrass in a saucepan, add water, and bring to a boil.
  2. Add the cup coconut milk and combine all ingredients.
  3. Put chopped onion, ginger, pepper and  garlic.
  4. Boil the Native chicken for about 30-60 minutes or until done it depends on how old your Native chicken.
  5. Add salt to taste and red hot chili then simmer for 5 minutes.
  6. Serve hot with lots of rice.

Credits to: pinoyrecipe.net