Helene's Chicken Binakol

READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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