Chicken Binakol Recipe( with a twist)

      

                      I'd like to share this twist of chicken binakol because in my culinary class when i cooked this twist of chicken binakol everybody in the class loved and enjoyed my recipe.

                                         

Ingredients:

     1 whole native chicken (cut into parts)

     2 tablespoon vegetable oil

     3 cloves garlic, chopped

     1 medium onion, finely chopped

     1 thumb-sized ginger, chopped then squashed

     3 pcs young coconut (juice & meat)

     1 cup of black fungus (tenga ng daga) (put in a bowl with water)

     salt and pepper to taste

     1 tablespoon fish sauce (patis)

     a bunch of Chinese pechay

     1 broccoli

     1 cauliflower

      2 medium sized potatoes cut

      1 lemon grass

.     5 pcs chili (siling haba)

• Heat vegetable  oil then saute ginger, garlic, onion and lemon grass 
• 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.
• Shop 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..
• Simmer for another 10 minutes. or until the chicken becomes soft and tender
• Put the sliced potatoes and black fungus
• Let boil for another 3 minutes. 
• Season to taste
• Add Chinese pechay, broccoli,and cauliflower after 2 mins add chili 
• Serve hot  

 Note: 

Do not add water into the soup. 

Use only fresh young coconut juice as soup.
Chicken binakol must  be served warm to enjoy its goodness
Fancy using the coconut shells as Chicken Binakol’s serving bowls.

If your in the Philippines try adding 1 small pack of (magic sarap).