Chicken Binakol
A refreshing Filipino chicken soup infused with coconut water, lemongrass, and fresh vegetables, perfect for a warm and cozy meal.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 whole whole chicken, cut into serving chunks Use fresh chicken for the best flavor.
- 4 cups coconut water
- 1 cup young coconut flesh, sliced
- 2 stalks lemongrass, crushed Smash to release flavors.
- 1 thumb ginger, sliced
- 1 medium onion, minced
- 4 cloves garlic, crushed
- 1 medium green papaya or chayote, cut into thick chunks Chunky pieces hold up better in the soup.
- 1 bunch malunggay or spinach Add just before serving.
- 2 tablespoons fish sauce Essential for authentic flavor.
- to taste ground pepper
Instructions
Preparation
- Cut the whole chicken into serving chunks and wash thoroughly along with the greens.
- Peel and chop the green papaya or chayote into thick chunks.
- Crush the garlic, slice the onion, and crush the lemongrass to awaken its flavor.
- Scoop out young coconut meat into strips.
Cooking
- In a pot, sauté garlic and onion in a little oil until aromatic.
- Add chicken pieces and brown slightly.
- Pour in the coconut water and add coconut meat. Bring to a boil.
- Add green papaya or chayote and gently simmer until vegetables are tender.
- Stir in fish sauce and ground pepper.
Finishing Touches
- After simmering, add smashed lemongrass and sliced ginger, and let it cook for a few more minutes.
- Add malunggay or spinach, mixing in just until wilted. Adjust seasoning if necessary.
Serving
- Ladle the soup into bowls, ensuring each serving has chicken and coconut meat.
- Top with fresh malunggay leaves and serve hot with steamed rice.
Notes
This soup can be made in advance and is said to taste better the next day. Skim off solidified fat before reheating.