Steamed Chicken with Laing and Garlic Rice
A comforting Filipino-inspired recipe featuring tender steamed chicken paired with laing—a creamy taro leaf stew in coconut milk—and fragrant garlic rice. This dish showcases the delicate flavors of traditional Filipino cuisine using steaming as the cooking method for a light yet hearty meal.
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Overview
This dish features juicy, tender chicken gently steamed to lock in moisture and flavor. It is served alongside laing, a rich and creamy Filipino stew made from dried taro leaves cooked in coconut milk with spices and chili for a slightly spicy kick. Accompanying this is fragrant garlic rice, perfectly complementing the savory elements of the meal. This comforting recipe celebrates traditional Filipino ingredients and cooking methods in a wholesome and satisfying way.
Why you’ll love it
Steaming the chicken ensures it retains maximum juiciness and nutrients without added fat. The laing provides creamy earthiness and a gentle spice, balanced by the aromatic garlic rice. This combination is light yet hearty, and perfect for those wanting a healthy, flavorful meal inspired by Filipino cuisine.
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Ingredient notes
- Chicken: Bone-in, skin-on chicken thighs are recommended for tenderness and flavor.
- Taro leaves (dried): Essential for authentic laing. If unavailable, substitute with fresh spinach but flavor will differ.
- Coconut milk: Use full-fat canned for richness; shake well before opening.
- Garlic rice: Day-old cooked rice works best for a fluffy texture when frying.
Serving & storage
Serve hot as a main meal alongside sliced fresh chili or calamansi for added brightness. Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and laing gently on the stovetop or microwave until warmed through. Garlic rice is best freshly made but can be gently reheated on a skillet with a splash of water.
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Chef tips
- Make sure the steamer water does not touch the chicken to ensure proper steaming.
- Use dried taro leaves specifically for laing; fresh leaves contain calcium oxalate crystals and need thorough cooking to be safe but may alter the flavor and texture.
- Taste laing while cooking and adjust salt or spice levels according to preference.
- Leftover laing can be refrigerated and tastes even better the next day after flavors meld. Do reheat thoroughly before serving.
Ingredients
- 800 gbone-in, skin-on chicken thighs
- 200 gdried taro leaves (dahon ng gabi)
- 400 mlcoconut milk (full fat)
- 1 mediumonion, finely chopped
- 4 clovesgarlic, minced
- 1 thumb-sized pieceginger, sliced thinly
- 2 pcsdried red chili peppers, broken into pieces
- 2 tspshrimp paste (bagoong), optional
- 2 tbspvegetable oil
- 3 cupscooked white rice, preferably day-old
- 6 clovesgarlic, thinly sliced for the rice
- Saltto taste
- Black pepperto taste
- Spring onions or fresh chili slicesfor garnish, optional
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Equipment
- steamer or large pot with steaming rack
- large saucepan
- skillet or frying pan
- knife
- cutting board
- mixing bowls
Nutrition per serving
- Calories560
- Protein35 g
- Carbs54 g
- Fat20 g
Step-by-step
Step 1
Prepare the chicken by patting dry and seasoning lightly with salt and pepper. Set aside.Step 2
Rinse dried taro leaves briefly under cold water to remove dust. Drain well.Step 3
In a large saucepan, heat 1 tablespoon vegetable oil over medium heat. Sauté chopped onion, half the minced garlic, and ginger slices until softened and fragrant, about 3 minutes.Step 4
Add dried red chili pieces and shrimp paste (if using). Stir and cook for another 1-2 minutes.Step 5
Pour in coconut milk and bring to a low simmer. Add taro leaves gradually, stirring to coat and prevent clumps. Reduce heat to low and let it simmer gently, stirring occasionally, for 30 minutes or until taro leaves are tender and the sauce thickens. Season with salt to taste.Step 6
While the laing simmers, place the seasoned chicken thighs in a single layer on a heatproof plate or dish that fits into your steamer.Step 7
Fill your steamer or large pot with water just below the steaming rack and bring to a boil. Place the chicken inside and cover tightly. Steam the chicken for 35 minutes or until the internal temperature reaches 74°C (165°F) and juices run clear.Step 8
Prepare the garlic rice: In a skillet, heat 1 tablespoon vegetable oil over medium heat. Add the sliced garlic and sauté until golden and fragrant, about 2 minutes.Step 9
Add the cooked rice to the skillet. Stir well to combine with garlic and heat through evenly, about 5 minutes. Season with salt to taste.Step 10
Fluff the garlic rice and transfer to serving plates. Add steamed chicken thighs and a generous serving of laing. Garnish with spring onions or fresh chili slices if desired. Serve immediately.
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