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!
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