Helene'S Chicken Binakol Recipe

Name: Helene'S Chicken Binakol
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 3 garlic cloves, chopped; 1 medium onion, finely chopped; 25 g gingerroot, chopped then squashed; 4 pieces chicken legs, cut into chunks; 3 pieces whole young fresh coconut (juice & meat); 200 g fresh oyster mushrooms, sliced; 7 pieces peppercorns; 1 dash salt; 1 tablespoon fish sauce (patis); 1 bunch fresh spinach

Servings: persons

1 tablespoon canola oil
3 garlic cloves, chopped
1 medium onion, finely chopped
25 g gingerroot, chopped then squashed
4 pieces chicken legs, cut into chunks
3 pieces whole young fresh coconut (juice & meat)
200 g fresh oyster mushrooms, sliced
7 pieces peppercorns
1 dash salt
1 tablespoon fish sauce (patis)
1 bunch fresh spinach

1
Heat canola oil.
2
Saute garlic, onion and ginger. (Be careful not to burn 'em, or you will have a burnt flavour soup).
3
Toss in all the chicken pieces then pour a tablespoon of fish sauce.
4
Saute until the chicken meat releases its own juice without adding water. stir often.
5
Chop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. Let boil for 5 minutes over medium heat.
6
Scrape the young coconut meat and mix it with the chicken.
7
Drop about 7 pieces of peppercorns.
8
Simmer for another 10 minutes.
9
Put the sliced fresh oyster mushrooms into the simmering soup.
10
Let boil for another 3 minutes.
11
Add in the spinach leaves, and continue to simmer for another minute.
12
Season with salt to taste.
13
NOTES : Do not add water into the soup.
14
Use only fresh young coconut juice as soup.
15
Chicken binakol MUST be served warm!
16
Fancy using the coconut shells as Chicken Binakol's serving bowls.
17
Garnish with parsley or top the soup with chopped fresh red chilies if you prefer the soup with a bit of spicy bite.
18
Slurp it good!

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon canola oil, 3 garlic cloves, chopped, 1 medium onion, finely chopped, 25 g gingerroot, chopped then squashed, and more.

Yes, Helene'S Chicken Binakol falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Helene'S Chicken Binakol

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions