Chicken Binakol
Chicken Binakoe is a classic Filipino soup made with coconut juice, papaya, spinach, and lemongrass. It's delicious, refreshing, and perfect for cold weather!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 stalks lemongrass
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 1 (about 3 to 4 pounds) whole native chicken, cut into serving parts
- 1 tablespoon fish sauce
- 4 cups coconut juice
- 1 cup young coconut meat (buko)
- 1 green papaya, peeled and cut into cubes
- 1 bunch spinach, stemmed and leaves separated
Instructions
- 1
Cut the stem and leaf ends of the lemongrass. Peel a few layers to get to the white part. Cut into 2-inch lengths and pound until with the back of a knife to release flavor. Set aside.
- 2
In a pot over medium heat, heat oil. Add onions, garlic, and ginger. Cook until softened.
- 3
Add chicken and cook until color changes and juices run clear.
- 4
Add fish sauce and cook for about 1 minute.
- 5
Add coconut juice and bring to a boil, skimming any scum that may float on top.
- 6
Add lemongrass.
- 7
Lower heat, cover and continue to cook for about 20 to 25 minutes or until chicken is cooked through.
- 8
Add papaya and cook for about 3 to 5 minutes or until tender.
- 9
Add coconut meat and cook until heated through.
- 10
Season with salt and pepper to taste.
- 11
Add spinach leaves, pushing down into the broth. Turn off heat and cover pot. Serve hot.