A comforting Visayan chicken soup simmered in young coconut water with papaya, tanglad, and malunggay leaves for a naturally sweet and savory broth.
Cooking Tips:
• Use young and fresh coconuts for a naturally sweet broth.
• Add papaya just before the chicken is fully cooked to avoid it turning mushy.
• Simmer gently to keep the broth clear and clean-tasting.
Ingredients Tips:
• Native chicken adds richer flavor but requires longer cooking time.
• You can substitute papaya with sayote (chayote) if preferred.
• Add more young coconut meat for a sweeter, creamier broth.
Chicken Binakol
A comforting Visayan chicken soup simmered in young coconutwater with papaya, tanglad, and malunggay leaves for a naturally sweet andsavory broth.
Ingredients
- 3 tbsp cooking oil
- 1 head garlic minced
- 2 medium onions chopped
- 3 tbsp ginger sliced
- 2 whole chickens chopped into serving pieces
- Buko juice from 2 young coconuts
- 1 pc tanglad lemongrass, pounded
- 1 tbsp ground black pepper
- 1 tbsp salt
- 1 chicken cube
- 1 –2 tbsp fish sauce
- 1 medium green papaya sliced
- Shredded young coconut meat from 2 coconuts
- Green onion chopped
- Long green pepper
- Malunggay leaves
For the Dipping Sauce:
- Kalamansi juice
- Sili fish sauce
Instructions
Sauté the Aromatics:
- Heat cooking oil in a deep pot over medium heat.
- Sauté garlic, onion, and ginger until aromatic.
Add the Chicken:
- Add the chopped chicken pieces and cook until lightly browned.
- Season with salt, ground black pepper, and fish sauce.
Simmer the Soup:
- Pour in buko juice and add the lemongrass.
- Add the chicken cube and let it simmer until the chicken is tender.
Add Vegetables and Coconut Meat:
- Add sliced green papaya and continue cooking until slightly softened.
- Stir in shredded young coconut meat, long green peppers, and malunggay leaves.
- Adjust seasoning with salt or fish sauce to taste.
Serve:
- Garnish with chopped green onions.
- Serve hot with steamed rice and the dipping sauce on the side.
