Helenes Chicken Binakol Recipes
HELENE'S CHICKEN BINAKOL
interestingly yummy! BINAKOL is a tasty Filipino chicken soup with young coconut meat & juice.
Categories Poultry Asian Asian Poultry Soup Poultry Soup
Yield 6
Number Of Ingredients 10
Steps:
- makes 6 servings.
- heat canola oil.
- saute garlic, onion and ginger.
- be careful not to burn 'em, or you will have a burnt flavour 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.
- chop 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.
- NOTES :
- do not add water into the soup.
- use only fresh young coconut juice as soup.
- chicken binakol MUST be served warm!
- fancy using the coconut shells as Chicken Binakol's serving bowls.
- garnish with parsley.
- or top the soup with chopped fresh red chilli if you prefer the soup with a bit of spicy bite.
- slurp it good!
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
HELENE'S CHICKEN BINAKOL
BINAKOL is a Filipino warm chicken soup with coconut meat, but my version is using pure young coconut juice as soup instead of mixing it with rice wash water. I also added fresh oyster mushrooms.
Provided by PurpleChef
Categories Asian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat canola oil.
- Sauté garlic, onion and ginger. (Be careful not to burn 'em, or you will have a burnt flavour soup).
- Toss in all the chicken pieces then pour a tablespoon of fish sauce.
- Sauté until the chicken meat releases its own juice without adding water. stir often.
- Chop 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 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.
- NOTES : Do not add water into the soup.
- Use only fresh young coconut juice as soup.
- Chicken binakol MUST be served warm!
- Fancy using the coconut shells as Chicken Binakol's serving bowls.
- Garnish with parsley or top the soup with chopped fresh red chilies if you prefer the soup with a bit of spicy bite.
- Slurp it good!
Nutrition Facts : Calories 89.5, Fat 4.1, SaturatedFat 0.3, Sodium 464.3, Carbohydrate 11.1, Fiber 3.6, Sugar 2.4, Protein 4.8
FILIPINO CHICKEN BINAKOL
This native dish is from the Philippines where coconuts are abundant. The combination of coconut juice and ginger gives it its flavorful and unique taste that me and my family love. [Originally submitted to Allrecipes.asia]
Provided by Hiraya
Categories World Cuisine Recipes Asian Filipino
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine chicken pieces and water in a pot and boil until the water has evaporated, 5 to 10 minutes. Remove chicken pieces from the pot.
- Heat oil in the same pot and cook onion, ginger, and garlic until softened and fragrant, about 3 minutes. Add chicken pieces and tomatoes and cook for about 5 minutes. Stir in coconut meat, coconut water, and bok choy. Simmer until chicken is cooked through, about 15 minutes. Season with fish sauce and salt.
Nutrition Facts : Calories 880.7 calories, Carbohydrate 37.2 g, Cholesterol 58.5 mg, Fat 72.5 g, Fiber 19.5 g, Protein 30.2 g, SaturatedFat 59.9 g, Sodium 418.4 mg, Sugar 15.9 g
CHICKEN BINAKOL
This is a Filipino dish recipe that my mother taught me and I'd like to share with you. Enjoy.
Provided by beatriz
Categories Filipino Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large skillet over medium-high heat; cook and stir onions, lemon grass, ginger, and garlic until tender, about 5 minutes. Add chicken and fry until lightly browned, about 10 minutes, turning occasionally.
- Pour coconut water into skillet and stir in chayote squash. Season with fish sauce. Continue to simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes more.
Nutrition Facts : Calories 820.3 calories, Carbohydrate 14.5 g, Cholesterol 120.6 mg, Fat 70.5 g, Fiber 2.7 g, Protein 31.4 g, SaturatedFat 19.1 g, Sodium 493 mg, Sugar 2.5 g
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