Chicken Binakol

The authentic Chicken Binakol uses native chicken. It is cooked with young coconut water and meat in a bamboo tube. The Visayan version of chiken binakol, also uses native chicken. It is simmered with tanglad in the coconut shell itself. The home cooked version of chicken binakol is cooked similar to tinola with the addition of fresh young coconut meat and water which adds a touch of sweetness to the broth.

See my previous post on tinolang manok sa papaya. Likewise the Visayan version is simmered with tanglad (lemongrass) in addition to ginger and onion to give that extra zest.

Ingredients:

1/2 kilo chicken
fresh buko meat from 1 medium sized buko, choped
fresh buko water from 1 medium sized buko
1 thumb size ginger, cut into strips
1/2 garlic, chopped
1 small size onion, chopped
1 stalk tanglad stem, crushed
1 bundle sili leaves, remove from stem
1 tsp. peppercorns, crushed
2 tbsp. patis
salt
cooking oil

Cooking procedure:

Cut chicken into serving pieces with the bones intact. Wash thoroughly and drain, set aside. In a casserole sauté garlic, onion and ginger. Add chicken and patis, cook for 2 to 3 minutes or until meat change to golden brown. Add in tanglad (lemongrass), peppercorns and 5 to 6 cups of water and bring to boil, simmer for 10 to 15 minutes or until chicken are tender. Then add buko meat and water simmer for another 2 to 3 minutes. Season with salt to taste, garnish with sili leaves and cook for another 1 minute. Serve hot.