Chicken Binakol is a delicious chicken soup dish. It is similar to Chicken Tinola, although the use of of coconut meat and coconut water makes this dish unique. Traditional methods of cooking Chicken Binakol requires native chicken simmered for several hours. The meat of native chicken is tougher than regular dressed chicken, but it has more flavor. Simmering native chicken longer makes the meat tender and releases all the flavors.
2 Pound, cut into serving pieces
Young coconut water
3 Cup (48 tbs)
Young coconut meat
1 1⁄2 Cup (24 tbs)
2 Cup (32 tbs)
2 1⁄2 Tablespoon
1 Small, wedged
Hot pepper leaves
1 Cup (16 tbs)
Lemon grass stalks
4 , cut in 1 inch length and pounded
1 Medium, chopped
1 Tablespoon, chopped (About 1 Knob)
4 , minced
Ground black pepper
1⁄2 Teaspoon, ground
1. Heat a cooking pot and pour-in cooking oil.
2. Saute garlic when the oil is hot.
3. Put-in onions, ginger, and lemon grass, and then cook for 1 minute.
4. Add the chicken. Stir and cook until the color turns light brown (about 3 to 5 minutes)
5. Add ground black pepper and fish sauce. Stir.
6. Put-in the young coconut meat, young coconut water, and chicken broth. Allow to boil, and then simmer for 30 to 40 minutes.
7. Add the green papaya. Cook for 5 minutes.
8. Put-in the hot pepper leaves and cook for a minute more.
9. Turn the heat off, and then transfer to a serving bowl.