BINAKOL is a Filipino warm chicken soup with coconut meat, but my version is using pure young coconut juice as soup instead of mixing it with rice wash water. I also added fresh oyster mushrooms.
- 1 tablespoon canola oil
- 3 garlic cloves, chopped
- 1 medium onion, finely chopped
- 25 g gingerroot, chopped then squashed
- 4 pieces chicken legs, cut into chunks
- 3 pieces whole young fresh coconut (juice & meat)
- 200 g fresh oyster mushrooms, sliced
- 7 pieces peppercorns
- 1 dash salt
- 1 tablespoon fish sauce (patis)
- 1 bunch fresh spinach
- Heat canola oil.
- Sauté garlic, onion and ginger. (Be careful not to burn 'em, or you will have a burnt flavour soup).
- Toss in all the chicken pieces then pour a tablespoon of fish sauce.
- Sauté 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.
- Drop about 7 pieces of peppercorns.
- 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 or top the soup with chopped fresh red chilies if you prefer the soup with a bit of spicy bite.
- Slurp it good!