Chicken Binakol

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A native dish from the province of Aklan. Chicken Binakol is similar to the Tinolang Manok. This dish is cooked in a bamboo to help seal in the natural flavor of the ingredients. The coconut milk and juice adds sweetness to dish and the lemon grass and ginger gives it a pungent taste. Another way of cooking this dish is with the use of the coconut shell as its pot. But for the convenience, this dish may be cooked in an ordinary pot.

This dish is famous to the Aklanon and to the Batangueños. However this dish is not yet known to everyone. But it's unique flavor will surely be loved by anyone who will have a taste of it. Truly a wonderful dish that is waiting to be discovered.


Serves: 6 persons

  • 1 kilo chicken meat with bones, cut into pieces
  • 4 cloves garlic, pounded
  • 1 piece onions, chopped
  • 1 thick slice of ginger
  • 1 bunch talbos ng sili (chili tops)
  • 1 piece unripe papaya (pawpaws) or chayote, sliced to long thick strips
  • 1 piece buko
  • lemon grass (white part only), sliced into strips
  • patis, fish sauce
  • cooking oil
  • 3 cups water or chicken stock
  • cup rice washing
  • salt and peppercorns

How to Prepare

Remove buko meat from the shell and slice by 2x2 inch cubes. Set aside. Keep the buko juice as well.

In a pan, heat a small amount of cooking oil. Saute garlic and onion until onion is tender. Add fish sauce, chicken and peppercorns. Continue cooking for about 8 minutes. Add papaya, cook for another 2 minutes. Add water, ginger and lemon grass, let boil. Adjust seasoning by adding salt if necessary. Add rice washing to help thicken the soup a little. Let it simmer then add the buko juice and meat. Simmer for at least 2 minutes then add the chili tops. Once it boils, turn off the heat immediately.

  • Impress your guests with a great presentation using the coconut shell as a serving dish.



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