Kareng Ingles

Ingredients for Kareng Ingles

• 1 kilogram chicken thighs and legs
• 1 400-milliliter can coconut milk
• 1/2 cup chicken stock
• 12 okra
• 1 bunch snake beans, cut into 2-inch sections
• 1 bunch bok choy, trimmed
• 4 long green chilies
• 1 thumb ginger, thinly sliced
• 1 large red onion, chopped
• 6 cloves garlic, minced
• Oil
• Fish sauce or sea salt
• Ground black pepper

How to cook Kareng Ingles

1. 1.Heat oil in a pot over medium heat. Sauté garlic, onion, and ginger until the onion softens.
2. 2.Add chicken and stir-fry over high heat for 2 minutes, browning all sides.
3. 3.Add coconut milk and chicken stock, bring to a boil, then simmer 25 minutes.
4. 4.Add snake beans and okra and simmer 5 minutes.
5. 5.Add green chilies and bok choy, cover, and simmer 2 minutes.
6. 6.Season with fish sauce or sea salt and black pepper before serving.