Chicken Binakol

in Batangas they used the famous Batangas native
chicken for their Chicken binakol and
was cooked in a bamboo tube to seal
in the juices. In the Visayas Region
their version of Chicken Binakol is to
simmer the chicken with tanglad in the coconut shell itself. Estimated preparation and cooking
time: 1 hour and 40 minutes

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Chicken Binakol Ingredients:
· 1 tablespoon canola oil
· 3 cloves garlic, chopped
· 1 medium onion, finely chopped
· thumb-sized ginger, chopped then
squashed
· 4 pcs chicken legs, cut into chunks
· 3 pcs young coconut (juice & meat)
· 200 grams fresh oyster
mushrooms, sliced
· peppercorns & salt to taste
· 1 tablespoon fish sauce (patis)
· a bunch of fresh spinach or
malunggay leaves

Chicken Binakol Cooking
Instructions:
· Beat canola oil then saute garlic,
onion and ginger.
· Be careful not to burn ‘em, or you
will have a burnt flavor soup.
· Toss in all the chicken pieces then
pour a tablespoon of fish sauce.
· Saute until the chicken meat
releases its own juice without
adding water. stir often.
· Shop 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 to 10 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.

Tips :

· Do not add water into the soup. Use
only fresh young coconut juice as
soup.
· Chicken binakol MUST be served
warm to enjoy its goodness
· Fancy using the coconut shells as
Chicken Binakol’s serving bowls.
· Add to the soup chopped fresh red
chilli if you prefer the soup with a
bit of spicy bite.