When I went to the market this morning, my list included tofu and green onions because I was guilty of all the sweet things I ate yesterday {Dang this PMS!}
But when I saw these coconuts, I panicked and bought two specifically instructing manong vendor to just cut the coconut in half and not do all those chopping on the sides he usually does to the poor coconuts. He gave me a stern look but he did as instructed. Yes manong, I’m a bit OC. My coconuts costs P25 each, I have to able to take everything home, hee.
My mind became filled with thoughts of making chicken simmered in a sweet and flavorful soup. I did a detour and bought chicken, lemongrass and sayote.
My guilt of all the sweet things I ate yesterday is gone. I am now guilty of all the rice I ate today because of this Chicken Binakol.
Who else panics at the sight of pretty coconuts anyway?
Tsk, tsk.
Lunch time is my favorite meal of the day.
And no matter how hot today may be, I will still end this meal with a cup of tea.
Others say that this dish is just a version of Chicken Tinola, but I think this has a flavor all it’s own. The sweetness of the coconut juice and the coconut meat definitely adds a little ooommph to this dish.
Try it and tell me how it goes….
- 800g chicken , cut into serving pieces
- 3 cups young coconut water
- 3 cups young coconut meat
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 small green papaya or sayote, wedged
- 1 cup hot pepper leaves
- 3 stalks lemon grass, cut in 1 inch length and smashed
- 1 medium onion, chopped
- 1 tbsp ginger, sliced
- 4 cloves garlic, minced
- 2 tbsp cooking oil
- pepper to tastel
- Heat oil in a large pot and sauté garlic, onion, ginger and lemongrass until onions become translucent.
- Add the chicken pieces and cook until in oil until a little brown
- Pour in Coconut water, chicken broth and add coconut meat.
- Bring to a boil and simmer for 30-40 minutes.
- Add the sayote or green papaya, fish sauce and ground pepper.
- Simmer for 5 minutes
- Turn off heat and add hot pepper leaves. Heat will continue to cook those leaves.
- Because of the coconut, there maybe a lot of oil rising to the top of the soup, just skim it with a spoon or a ladle and throw in your sink. Do this until there’s a small amount of oil left.
- Serve hot with steamed rice
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