Chicken Binacol Recipe

INGREDIENTS:

• 2 tbsp oil
• 2 1-inch knob of ginger, smashed
• 2 tbsp patis/fish sauce
• 1 whole chicken cut into serving pieces
• 1 lemongrass, stem smashed
• 3 cups water
• 4 cups buko (young coconut) water
• 1 1/2 cups coconut meat
• 1 cup sili leaves
• salt and pepper to taste

INSTRUCTIONS:

1. Heat oil in a pan and add the ginger. 
2. Saute for a minute then add the patis. 
3. Add the chicken and stir to coat the chicken with the ginger and oil. 
4. Let simmer without adding water till chicken has turned white. 
5. Add the water and lemongrass, simmer till chicken has cooked. Taste it at this point. You’ll be tempted with the whiff of lemongrass so much you wouldn’t want to proceed to the next step! When chicken is cooked, separate the chicken from the broth and strain the broth.
6.  Place the broth to a clean pot and boil. Add the buko water then bring to a boil again. 
7. Add the chicken and buko meat. Let it boil, then simmer for a few minutes. At this point, season with salt and pepper to taste. 
8. Add the sili leaves and cover pot for a minute. Serve hot.

Source: A Scientist In The Kitchen

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