Try this Chicken Binakol made extra flavorful with coconut juice, ginger, and lemongrass. Delicious and refreshing, this Filipino soup is perfect on its own or with steamed rice!
If food blogging were just a matter of cooking, I’d probably have a lot more recipes on Kawaling Pinoy than the 600-plus Filipino recipes we currently have. But then, food blogging is a much bigger process that involves nitty-gritty stuff like photography and writing.
Sometimes, I’d sit in front of my computer for hours, twiddling my thumbs, at a loss for words on how to describe a dish. I mean, really, how many different ways can I say delicious? This chicken binakol, however, requires no fancy introduction. All I need to describe its flavors are three letters. O.M.G.
Ingredient notes
I was eating a bowl of it-piping-hot from the pot- and I couldn’t get over how seriously good it was. With succulent chicken, papaya chunks, and green spinach in a peppery ginger broth, it’s kind of like chicken tinola but with a particular je ne sais quoi which makes it so much better. The addition of earthy lemongrass, tender young coconut, and sweet coconut juice takes it a notch above. It’s a hearty and tasty soup you’ll love year-round!
What is Binakoe na Manok
Binakol is a type of Filipino soup that originated from the Aklan province. It’s traditionally cooked in a fresh node of bamboo or halved coconut shells.
The dressed native chicken is pounded or beaten down to make the meat tender, cut into serving pieces, and cooked low and slow in coconut water with onions, ginger, and lemongrass. Aeabihig leaves, or fruits, are usually added for a hint of sourness as well as papaya or chayote, and leafy vegetables such as fresh chili leaves or spinach complete the dish.
How to serve and store
- Chicken binakol is a delicious soup traditionally enjoyed as a main dish for lunch or dinner. Serve with steamed rice for a hearty and tasty meal!
- To store leftovers, cool them completely and transfer them to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat to 165 F.
