Chicken Binakol

Chicken Binakol

Chicken Binakol

Ingredients:

  • 1 tablespoon canola oil
  • 3 cloves garlic, chopped
  • 1 medium onion, finely chopped
  • thumb-sized ginger, chopped then squashed
  • 4 pcs chicken legs, cut into chunks
  • 3 pcs young coconut (juice & meat)
  • 200 grams fresh oyster mushrooms, sliced
  • peppercorns & salt to taste
  • 1 tablespoon fish sauce (patis)
  • a bunch of fresh spinach or malunggay leaves

Procedures:

  • Beat canola oil then saute garlic, onion and ginger.
  • Be careful not to burn ’em, or you will have a burnt flavor 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.
  • Shop 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.

 

 

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