Chicken Binakol Recipe

by - Saturday, October 01, 2011

It's rainy and cold once again while typhoon Quiel is hitting the Philippines, a perfect time to cuddle and eat something that will warm your stomach. Im specially craving for chicken tinola but while browsing the net, i saw this recipe and decided to give it a try. Fresh buko is sold in the neighborhood so I had no problem gathering the ingredients.







INGREDIENTS
  • 1 tablespoon cooking oil
  • 3 cloves garlic, chopped
  • 1 medium onion, finely chopped
  • thumb-sized ginger, chopped then squashed
  • 3 stalks lemongrass, smashed (white part only)
  • 4 pcs chicken legs, cut into chunks (use native chicken if possible)
  • 3 pcs young coconut (juice & meat)
  • peppercorns & salt to taste
  • 1 tablespoon fish sauce (patis)
  • a bunch of malunggay or sili leaves

DIRECTIONS
  • Heat cooking oil then saute garlic, onion, ginger and lemongrass.
  • Be careful not to burn them, 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.
  • 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
  • Let boil for 10 minutes.
  • Add in the sili leaves, and continue to simmer for another minute.
  • Season with salt to taste.
  • Serve hot with rice.

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