How to Cook Binagoongang Manok
Another variation of the famous binagoongang baboy Filipino dish, the binagoongang manok or chicken with shrimp paste is a very good alternative.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: binagoongang manok, chicken binagoongan, chicken with shrimp paste
Servings: 3 servings
Calories: 310kcal
Author: Manny
- 1/2 kilo chicken breast cut into medium sized cubes (bite size)
- 1 cup coconut milk
- 2 Tbsp. sweetened shrimp paste sweetened bagoong, you can buy the bottled Barrio Fiesta bagoong
- 5 pcs. long green chili or siling pang-sigang sliced
- 1 pc. eggplant slice into 2 inch length (optional)
- 3 cloves minced garlic
- 1 pc medium white onion chopped
- cooking oil
- salt and pepper to taste
How to Cook Binagoongang Manok:
In a medium size skillet or non-stick pan, stir fry the chicken breast until slightly golden brown then set aside.
Remove the oil from the pan and leave about 1 Tbsp. and saute garlic and onion.
Then add the chicken breast and saute for about a few minutes then put the shrimp paste.
You can add some water to prevent the chicken breast from drying up. Add in the eggplant.
After 2 minutes add the coconut milk and green chili.
Season with salt and pepper and adjust according to your desired taste.
Cooking Tips:
Sauté the Shrimp Paste for a Deeper Flavor
Never add bagoong straight from the jar—sautéing it with garlic and onions first helps mellow its sharpness and brings out its umami richness. Cooking it for a few minutes allows the flavors to blend better with the chicken, preventing any overpowering saltiness. This simple step makes a huge difference in achieving a well-balanced, flavorful dish.
Pan-Fry the Chicken for Better Texture
Before simmering, pan-fry the chicken until golden brown to seal in the juices and enhance its flavor. This extra step prevents the meat from becoming dry and rubbery, ensuring each bite is tender and delicious. A little patience during this process results in a much more satisfying dish.
Let the Coconut Milk Simmer Gently
Adding coconut milk too early or boiling it too aggressively can cause it to separate and lose its creamy consistency. For the best results, let it simmer gently after adding it to the dish, allowing the flavors to meld beautifully. This creates a rich, velvety sauce that perfectly complements the bold taste of the shrimp paste. 