Binakol Recipe

Ingredients

• 2 tablespoons cooking oil
• 2 cloves garlic (peeled & minced)
• 1 medium white onion (peeled & chopped)
• 3 thumbs ginger (peeled & sliced)
• 3 tablespoons fish sauce
• 2 pounds chicken (various parts cut into serving size)
• 2 cups water
• 2 whole stalks lemongrass
• 1 whole fresh coconut (water reserved, and meat shredded into strips or chunks)
• 1 medium green papaya or chayote (peeled and cubed)
• 2 pcs green chilis
• 2 cups chili leaves

Instructions

1. 1

   Remove rooted part of the lemongrass. Crush the white part with the back of a knife then fold and bundle the leaves around the stalks. Set aside.

2. 2

   In a pot over medium-low heat, saute ginger, onion, and garlic in oil until limp and aromatic.

3. 3

   Add in the chicken pieces and stir to coat with oil. Then add the fish sauce. Cover and let simmer for 5 minutes. Juices and some fat will usually come out from the chicken.

4. 4

   Add water and lemongrass. Bring to a boil. Skim off the scum from the broth using a spoon or skimmer.

5. 5

   Add coconut water and bring again to a boil. Once it boils, lower heat and cover the pot. Let it simmer for 25-30 minutes.

6. 6

   Add the chayote or green papaya, green chilis, and coconut meat and season with ground pepper and more fish sauce or salt if needed. Let it cook for 5 minutes

7. 7

   Lastly, mix in the chili leaves and simmer for another minute. Turn off heat and serve.