Helene's Chicken Binakol

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 heat canola oil.
• 2 sauté garlic, onion and ginger. (be careful not to burn 'em, or you will have a burnt flavour soup).
• 3 toss in all the chicken pieces then pour a tablespoon of fish sauce.
• 4 sauté until the chicken meat releases its own juice without adding water. stir often.
• 5 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.
• 6 scrape the young coconut meat and mix it with the chicken.
• 7 drop about 7 pieces of peppercorns.
• 8 simmer for another 10 minutes.
• 9 put the sliced fresh oyster mushrooms into the simmering soup.
• 10 let boil for another 3 minutes.
• 11 add in the spinach leaves, and continue to simmer for another minute.
• 12 season with salt to taste.
• 13 notes : do not add water into the soup.
• 14 use only fresh young coconut juice as soup.
• 15 chicken binakol must be served warm!
• 16 fancy using the coconut shells as chicken binakol's serving bowls.
• 17 garnish with parsley or top the soup with chopped fresh red chilies if you prefer the soup with a bit of spicy bite.
• 18 slurp it good!