I've been trying to find something to cook for dinner and I'm rearing to have something very Filipino. I don't like the common ones and miss something in particular. When I was in Negros Oriental in the hacienda of my Uncle, a dish which I haven't been able to taste before was served to us. They called it Chicken Binakol. They cooked it around noon and it only took a few minutes to prepare. Here's the recipe.
1 Whole Chicken cut into 3 pieces per section
2 pcs. Young coconut, separate water and save largely chopped coconut meat for later
1/2 liter Chicken Broth or 1 Chicken Bullion cube dissolved in boiling water
3 tablespoons cooking oil
2 tablespoons fish sauce
1 green papaya (small), cut into wedges
1 bunch Chili leaves
2 stalks lemon grass, cut into two and bruised
1 medium onion and 2 cloves garlic chopped
1 thumbsized ginger root chopped
Salt and ground black pepper to taste
They sauteed the usual onions, garlic, ginger in a clay pot. They put in the chicken to cook it a little then poured in the Young Coconut Water and Chicken Broth and let it simmer until it boiled over. Then they put in the lemon grass, boiled it further, then the green Papaya. When it was already tender, they put in the cleaned Chili leaves and simmer or another two minutes. Add salt and pepper to taste. Make sure you serve this with hot white rice and Fish Sauce with bruised Thai Bird Chili on the side. It's so good you'll feel like you're back in Negros again. Oh it was so good, I loved the broth so much I had a cup of it solely for my own consumption! Now I wonder, what if I cook this with state of the art appliances from Samsung? Hmmm...
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| The Chicken Binakol was placed on the top left of this photo, right below the sweet mangoes. I loved it. |
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| It was placed right beside the crispy skinned lechon. It was time with family, and time with them was really priceless! (circa 2011 in San Carlos City, Negros Oriental) |
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