Home » Blog » Recipes » Ginataang Zucchini with Chicken Recipe
Ginataang Zucchini with Chicken is the perfect comfort food. Ginataang is a coconut sauce that can be both sweet and savory. In this recipe it’s savory with hints of ginger and garlic coating slices of summer zucchini and chicken.
I’m not going to lie. It’s been a hard few weeks seeing and reading all the pain and suffering that has been happening to Black People for the past 400 years. I don’t want to center the conversation around myself, but I just want to say being Anti-Black is learned and accepted in our culture. As a Pinay it was thrown around in conversation very casually in our home growing up. I wrote about it in an Instagram post here. You can read it if you wish. I am not going to post or link up resources in this post, as that is part of your work to do. To learn how to unlearn centuries of colonialism and white supremacy. Now for food…
In times like these. Actually there has not been a time like this in my life time anyway. We turn to food as comfort. My friend Cosette from Cosette’s Kitchen asked me to asked me to share a simple family dish that has become a tradition. To me that is Ginataang.
It is a Filipino sauce that can be both sweet and savory. Essentially it is used to describe a dish cooked in coconut milk. In this recipe the coconut milk is flavored with fresh minced garlic and ginger. Growing up my Lola on my Dad’s side would make it all the time when we visited, but with fresh shrimp just caught from the lake in the back of her house. The coconut sauce would make the shrimp even sweeter than it was.
When we moved to Japan my mom would make it with pumpkin, green beans and shrimp. It’s super simple as there is really no long simmering involved. Because the ginger and garlic is fresh, it flavors the coconut milk instantly. The sauce can be used with any vegetable and meat or seafood. It’s nice and versatile that way. I know this is a much longer intro than usual, but hey it’s my platform and I can write if I want to. (Insert smiley face).
This is what you will need to make this specific dish. Again, you can use what you have veggie and meat wise.
First season the chicken thighs with the salt, pepper and onion powder. Then in a large pot add in half of the olive oil and turn the heat up to medium. Once the oil is hot add in the chicken. Cook each side for 3-4 minutes until golden brown and crispy. Take it out of the pot.
Add in the remaining olive oil in the pot and add in the zucchini. Season with a pinch of salt and cook for about 3 minutes, just to slightly cook. Add in the garlic and ginger and stir fry until fragrant. About a minute. Add in the coconut milk. If you want it a bit more saucy and soupy add in the water or chicken broth. Then back in the chicken and bring up to a slight boil (about 3 minutes). Season with the patis. You may need to add more if you used the water or chicken broth.
Serve with rice and garnish with sliced green onion or chives.
It’s the most perfect satisfying meal that I make on the regular.
What meal have you turned to the last few months that has become a repeat at the table?
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