Chicken Soup with Coconut Juice and Meat
Who Cooked It Better?
“Chicken Binakol” by Mesa VERSUS “Chicken Binakol” Recreated by Tiny Kitchen @ 29K.
At times we find ourselves eating out at a restaurant to get inspired by meals beyond our tiny kitchen, expand our palates, and recreate the gastronomic experience at home.
100% of the time we’re like, “Hey, we can definitely cook this dish better at home!” Thus, the #PlateDiscoverySeries was born! This is our second post in this meal series.
Chicken Binakol is a Filipino chicken soup with coconut water and meat, chayote, and chili pepper leaves. The lemongrass and a hearty amount of ginger gives its potent, earthy flavor.
We recreated this dish with fresh coconut water and meat. The coconut meat we bought from the market was a little tough, so we just added it in the soup base to extract its juices and taste.
Ingredients
- 1 kilo chicken thigh and leg
- 2 stalks lemon grass
- 2 medium sayote (chayote)
- 1 bundle talbos ng sili (chili pepper leaves)
- 1/4 cup luya (ginger), julienned
- 2 tablespoon sibuyas (onion), chopped
- 2 teaspoon bawang (garlic), minced
- 2.5 cups buko juice (coconut water)
- Laman ng buko (coconut meat) for added flavor
- 1 tablespoon patis (fish sauce)
- Salt and pepper to taste
Procedure
Dump everything in an Instant Pot or any pressure cooker, except the sayote and talbos ng sili. Add water and season well. Cook for about 20 minutes.
Add sayote and talbos ng sili. Cook for 1-2 minutes.
Serve hot!
Tiny Kitchen @ 29K 