Creamy Binakol (Trish)
Creamy Binakol (Trish)
Ingredients
- 1 whole chicken, chopped into serving pieces (or 1 kg bone-in thighs/drumsticks)
- 1 tablespoon cooking oil
- 3 cloves garlic, minced
- 1 onion, medium, chopped
- 1 thumb-sized piece ginger, sliced into strips
- 1-2 stalks lemongrass, pounded and knotted
- 1 cup young coconut meat, optional but authentic
- 2 cups coconut water, or plain water if unavailable
- 1 cup coconut milk, first press or canned
- 1 cup coconut cream, for added creaminess, optional
- 1 cup green papaya or chayote, sliced
- 1 cup malunggay (moringa leaves) or baby spinach
- 2 pieces siling haba (green chili), optional
- fish sauce or salt, to taste
- black pepper, to taste
Instructions
- 1
In a large pot, heat 1 tablespoon cooking oil over medium heat. Sauté the 3 cloves minced garlic, 1 medium chopped onion, and 1 thumb-sized piece of ginger sliced into strips until fragrant. Add 1–2 stalks lemongrass (pounded and knotted) and stir for another 30 seconds.
⏱️ 5 min
- 2
Add the chicken pieces (1 whole chicken, chopped into serving pieces, or 1 kg bone-in thighs/drumsticks) to the pot and cook until lightly browned. Season with a little fish sauce or salt.
⏱️ 7 min
- 3
Pour in 2 cups coconut water (or plain water if unavailable) and bring to a boil. Lower the heat and simmer for about 20 minutes until the chicken is tender.
⏱️ 20 min
- 4
Add 1 cup coconut milk (first press or canned) and continue simmering. Add 1 cup sliced green papaya or chayote, and cook until softened, around 5–7 minutes. Stir in 1 cup young coconut meat (optional but authentic) and 1 cup coconut cream (for added creaminess, optional).
⏱️ 7 min
- 5
Add 1 cup malunggay (moringa leaves) or baby spinach and 2 pieces siling haba (green chili, optional) and simmer for another 2 minutes. Adjust the taste by adding more salt or fish sauce and black pepper then serve with hot rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Binakol (Trish)
- 1 whole chicken, chopped into serving pieces (or 1 kg bone-in thighs/drumsticks)
- 1 tablespoon cooking oil
- 3 cloves garlic, minced
- 1 onion, medium, chopped
- 1 thumb-sized piece ginger, sliced into strips
- 1-2 stalks lemongrass, pounded and knotted
- 1 cup young coconut meat, optional but authentic
- 2 cups coconut water, or plain water if unavailable
- 1 cup coconut milk, first press or canned
- 1 cup coconut cream, for added creaminess, optional
- 1 cup green papaya or chayote, sliced
- 1 cup malunggay (moringa leaves) or baby spinach
- 2 pieces siling haba (green chili), optional
- fish sauce or salt, to taste
- black pepper, to taste
Instructions
- 1
In a large pot, heat 1 tablespoon cooking oil over medium heat. Sauté the 3 cloves minced garlic, 1 medium chopped onion, and 1 thumb-sized piece of ginger sliced into strips until fragrant. Add 1–2 stalks lemongrass (pounded and knotted) and stir for another 30 seconds.
⏱️ 5 min - 2
Add the chicken pieces (1 whole chicken, chopped into serving pieces, or 1 kg bone-in thighs/drumsticks) to the pot and cook until lightly browned. Season with a little fish sauce or salt.
⏱️ 7 min - 3
Pour in 2 cups coconut water (or plain water if unavailable) and bring to a boil. Lower the heat and simmer for about 20 minutes until the chicken is tender.
⏱️ 20 min - 4
Add 1 cup coconut milk (first press or canned) and continue simmering. Add 1 cup sliced green papaya or chayote, and cook until softened, around 5–7 minutes. Stir in 1 cup young coconut meat (optional but authentic) and 1 cup coconut cream (for added creaminess, optional).
⏱️ 7 min - 5
Add 1 cup malunggay (moringa leaves) or baby spinach and 2 pieces siling haba (green chili, optional) and simmer for another 2 minutes. Adjust the taste by adding more salt or fish sauce and black pepper then serve with hot rice.
⏱️ 2 min