Helene's Chicken Binakol
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon canola oil3 cloves garlic, chopped1 medium onion, finely choppedthumb-sized ginger, chopped then squashed4 pcs chicken legs, cut into chunks3 pcs young coconut (juice & meat)200 gms fresh oyster mushrooms, slicedpeppercorns & salt to taste1 tablespoon fish sauce (patis)a bunch of fresh spinach
makes 6 servings.
heat canola oil.
saute 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.
saute 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 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.
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 chilli if you prefer the soup with a bit of spicy bite.
slurp it good!
Number of Servings: 6
Recipe submitted by SparkPeople user PURPLENIGHT.
heat canola oil.
saute 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.
saute 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 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.
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 chilli if you prefer the soup with a bit of spicy bite.
slurp it good!
Number of Servings: 6
Recipe submitted by SparkPeople user PURPLENIGHT.
Nutritional Info Amount Per Serving
- Calories: 344.6
- Total Fat: 27.2 g
- Cholesterol: 41.8 mg
- Sodium: 336.4 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 7.2 g
- Protein: 14.8 g
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