Hot and hearty chicken stew with fresh young coconut meat and buko juice as the broth. Perfect for the cold weather!
This Chicken soup is popular in Visayas Region specially in Iloilo. This soup is very similar to Tinolang Manok. But instead of regular water, coconut juice is used that makes the broth taste unique. The use of coconut juice made the soup thick, rich and gave it a hint of sweetness.
This simple dish taste more authentic if native chicken is used and smell so aromatic if cooked in a bamboo shell or serve in a fresh coconut shell (fresh bao ng buko).
The variation of flavors, ingredients, process of cooking and serving will surely result to a savoury aromatic soup. Happy cooking!
Chicken Binakol Recipe
½ kilogram native chicken, slice in serving size
3 cloves garlic, crushed
1 white onion, chopped
1 thumb size ginger, julienned
3 pcs young coconut meat, scraped using spoon (buko juice & meat reserve)
2 tablespoon patis (fish sauce)
1-2 stalks lemongrass/tanglad, (tied in a knot)
1 bunch chili leaves (dahon ng sili)
½ small green papaya, slice in wedges
1 tbsp vegetable oil
1 siling haba (long green chili peppers)
salt and peppercorns, to taste
In a medium pot, heat oil to sauté chopped onions and ginger.
Add the chicken pieces and season with patis. Let it cook for about 5 minutes until chicken becomes slightly cooked.
Then pour in coconut juice and add some pepper corns. Bring it to a boil and let it simmer for about 10 minutes.
Once chicken is thoroughly cooked, it’s time to add the slices of green papaya, long green chili peppers, knotted lemongrass and chili leaves. Cover pot and let it cook for additional 2 minutes.
Lastly, add in the coconut meat, cover pot and let it cook for another minute. Season with salt according to your taste preference. Serve hot and enjoy!
Photo by @alu.aran