This is the perfect Filipino soup dish to warm the heart! Binakol means to cook in a coconut shell (bakol) and to use the coconut water and soft meat. In Iloilo and in Negros Occidental, this dish uses chicken, boiled in water and coconut water, the latter giving the broth that sweet taste,
and infused with lemongrass (tanglad) for that citrus-like aroma and zing. Traditionally, this was cooked in a bamboo cooking vessel set atop charcoal embers. Go ahead, try this recipe and sip to your heart’s content!
- 4 pcs Chicken thighs, skin on
- 4 leaves of pak choi or bok choy
- 1 inch ginger
- 1 stalk lemongrass
- 1 shallot
- 1/2 head of garlic
- 1 stalk spring onion
- 500 ml coconut water
- Coconut oil
- 1 tbsp PAMANA fish sauce
- 4 red Bird’s eye chilies (optional)
- Take the skin off the chicken thighs. Season the skinless chicken with salt and pepper. Salt the skin pieces and set aside.
- In a deep pot, sauté ginger, shallots, and garlic in coconut oil over medium to high heat, until soft and caramelized.
- Add the chicken thighs and cook until lightly browned.
- De-glaze the pan with coconut water, then add in the lemongrass.
- Season with fish sauce, a tablespoon at a time, according to your taste preference.
- Cover the pot and bring the soup to a boil. Once it boils, reduce the heat and simmer for about 45 minutes.
- Remove the lemongrass and discard.
- In another pan, deep fry the chicken skin in coconut oil until golden and crispy.
- Serve with blanched pak choi or bokchoy, then ladle the desired quantity of clear soup (about 100-125ml) into the bowl. Garnish with spring onions, fried garlic, ginger, shallots, bits of fried chicken skin, and crushed chilies (optional) on top.