Name: Binakol na Manok (Chicken with Young Coconut Soup)
Yield: Serves 6
Cuisine: Philippine
Ingredients: 1 cup [120 g] buko (young coconut) meat, in 3- to 4-inch [7.5- to 10-cm] strips; 1 cup [60 g] oyster mushrooms, torn into pieces; 6 garlic cloves, cut into slices; 1 whole chicken, cut into several pieces; Four 4-inch [10-cm] pieces lemongrass, bulb and pale green parts only; 6 cups [1440 ml] buko (young coconut) water; 1 tablespoon canola or vegetable oil; One 2-inch [5-cm] piece fresh ginger, peeled and julienned; 2 shallots, cut into thin slices; Kosher salt and freshly ground black pepper; 1 cup [20 g] baby greens (spinach, tatsoi, or malunggay [Moringa oelifera]); 1 tablespoon patis (fish sauce)

Preparation info

Serves
6

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

This is the soup that made me want to learn how to cook. My mother didn’t cook very often, but she made this, and, as crazy as it sounds, this soup changed my life.

Ingredients

1 tablespoon canola or vegetable oil
2 shallots, cut into thin slices
One

Method

In a large pot, heat the oil over medium heat and sauté the shallots, ginger, garlic, and lemongrass until fragrant, about 2 minutes. Add chicken, brown on all sides.

Stir in 2 cups of the coconut water. Bring to a simmer and let cook for 25 to 30 minutes, until the chicken is cooked through.</