Filipino Chicken Binakol Food

FILIPINO CHICKEN BINAKOL

Filipino Chicken Binakol image

This native dish is from the Philippines where coconuts are abundant. The combination of coconut juice and ginger gives it its flavorful and unique taste that me and my family love. [Originally submitted to Allrecipes.asia]

Provided by Hiraya

Categories World Cuisine Recipes Asian Filipino

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound chicken, cut into pieces
1 cup water
1 tablespoon canola oil
1 red onion, finely chopped
1 tablespoon crushed fresh ginger root
3 cloves garlic, chopped
2 tomatoes, cut into wedges
2 fresh young coconuts, juice and meat
1 cup sliced bok choy
1 tablespoon fish sauce
salt to taste

Steps:

Combine chicken pieces and water in a pot and boil until the water has evaporated, 5 to 10 minutes. Remove chicken pieces from the pot.
Heat oil in the same pot and cook onion, ginger, and garlic until softened and fragrant, about 3 minutes. Add chicken pieces and tomatoes and cook for about 5 minutes. Stir in coconut meat, coconut water, and bok choy. Simmer until chicken is cooked through, about 15 minutes. Season with fish sauce and salt.

Nutrition Facts : Calories 880.7 calories, Carbohydrate 37.2 g, Cholesterol 58.5 mg, Fat 72.5 g, Fiber 19.5 g, Protein 30.2 g, SaturatedFat 59.9 g, Sodium 418.4 mg, Sugar 15.9 g

HELENE'S CHICKEN BINAKOL

Helene's Chicken Binakol image

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.

Provided by PurpleChef

Categories Asian

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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!

Nutrition Facts : Calories 89.5, Fat 4.1, SaturatedFat 0.3, Sodium 464.3, Carbohydrate 11.1, Fiber 3.6, Sugar 2.4, Protein 4.8

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