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Chicken Binakol
1 Tbls. canola oil
3 cloves garlic, chopped
1 medium onion, finely chopped
thumb-sized ginger, chopped then squashed
4 pieces chicken legs, cut into chunks
3 pieces young coconut (juice and meat)
200 gms fresh oyster mushrooms, sliced
peppercorns, to taste
salt, to taste
1 Tbls. fish sauce (patis)
a bunch of fresh spinach

 

Heat the canola oil.

Saute the garlic, onion and ginger. Be careful not to burn them or you will have a burnt flavour soup.

Toss in all the chicken pieces then pour in a tablespoon of fish sauce. Saute until the chicken meat releases its own juice without adding water. Stir often.

Chop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. Let boil for 5 minutes over medium heat.

Scrape the young coconut meat and mix it with the chicken.

Add about 7 to 10 pieces of peppercorns, to your taste. Simmer for another 10 minutes.

Put the sliced fresh oyster mushrooms into the simmering soup. Let boil for another 3 minutes.

Add in the spinach leaves, and continue to simmer for another minute.

Season with salt, to taste.

NOTES-
Do not add water into the soup.

Use only fresh young coconut juice as soup.

Chicken binakol MUST be served warm!

Fancy using the coconut shells as Chicken Binakol's serving bowls.

Garnish with parsley.

Top the soup with chopped fresh red chilli if you prefer the soup with a bit of spicy bite.

Preparation Time: Serves: 4-6
Recipe Origin: Philippines
Submitted by:
Helene

Singapore
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