Ingredients:
1/2 kilo of chicken breast fillet, sliced into serving pieces
3 cups coconut milk
½ cup Siling Haba, sliced diagonally (Long Green Chili pepper)
1-2 tablespoon of bagoong alamang or sautéed shrimp paste
4 cloves garlic, minced
1 onion, chopped
3 pieces siling labuyo (cayenne pepper)
2 tablespoons vegetable oil
Patis or fish sauce to taste
Instructions:
Soak siling haba slices (long green chili pepper) in a bowl with water and salt for about 30 minutes. Rinse and drain water. Set it aside.
In a wok, heat an oil to sauté garlic and onion until fragrant. Toss the chicken and sauté until it slightly golden brown. Add shrimp paste and season with ground pepper. Mix it well and toss it together for about a minute or two.
Add coconut milk and let it boil and simmer over low heat until sauce is slightly thick in texture.Then add your sliced siling haba and siling labuyo (cayenne pepper). Season with fish sauce to taste. Stir it well and turn off heat.