Chicken Binakol (Chicken Soup cooked in coconut water and meat.
by Eden Glory (@kurdapyaeiko)A comforting and hearty Visayan chicken soup made delicious with coconut water and fresh shredded young coconut.
Ingredients
- 2tbspcooking oil
- 2clovegarlic, peeled and minced
- 1piecemedium white onion, peeled and chopped
- 3piecethumbs ginger, peeled and sliced
- 3tbspfish sauce
- 2lbchicken, various parts cut into serving size
- 2cupwater
- 2piecewhole stalks lemongrass
- 1piecewhole fresh coconut, water reserved and meat shredded into strips or chunks
- 1piecemedium green papaya or chayote, peeled and cubed
- 2piecegreen chilis
- 2cupchili leaves
How to make Chicken Binakol (Chicken Soup cooked in coconut water and meat.
Remove the rooted part of the lemongrass. Crush the white part with the back of a knife, then fold and bundle the leaves around the stalks. Set aside.
In a pot over medium-low heat, sauté ginger, onion, and garlic in oil until limp and aromatic.
Add the chicken pieces and stir to coat with oil. Then add the fish sauce. Cover and let simmer for 5 minutes. Juices and some fat will usually come out from the chicken.
Add water and lemongrass. Bring to a boil. Skim off the scum from the broth using a spoon or skimmer.
Add coconut water and bring again to a boil. Once it boils, lower heat and cover the pot. Let it simmer for 25-30 minutes.
Add the chayote or green papaya, green chilis, and coconut meat. Season with ground pepper and more fish sauce or salt if needed. Let it cook for 5 minutes.
Lastly, mix in the chili leaves and simmer for another minute. Turn off heat and serve.
Tips & Tricks
For a richer flavor, you can use chicken broth instead of water.
Adjust the amount of fish sauce and salt according to your taste preference.
Recipe by
Eden Glory
(@kurdapyaeiko)
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and...