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Filipino Chicken Binakol (Binakol na Manok)

Filipino Chicken Binakol (Binakol na Manok)

Chicken Binakol is a heritage Filipino soup where native chicken is gently simmered in fresh coconut water with young coconut meat, fragrant lemongrass, and ginger. Originally from Aklan province and traditionally cooked in bamboo nodes or coconut shells, this refreshing yet comforting dish brings together the familiar warmth of chicken tinola with the sweet, nutty essence of coconut, creating a light but deeply satisfying meal perfect for both sunny and rainy days.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 4
Calories 285 kcal

Equipment

  • Large Heavy-Bottom Pot (Kaldero) For even heat distribution and slow cooking
  • Sharp knife and cutting board For preparing ingredients
  • Wooden spoon (sandok) For gentle stirring without scratching the pot
  • Measuring cups and spoons (Panukat) For accurate measurements
  • Mortar and pestle (dikdikan) For crushing lemongrass
  • Fine-mesh strainer (salaan) For skimming impurities
  • Kitchen tongs (Sipit) For handling hot chicken pieces

Ingredients
 

For the Soup Base

  • 1 whole native chicken manok na native, about 3-4 lbs, cut into serving pieces
  • 4 cups coconut juice buko jioce
  • 1 cup young coconut meat buko, strips
  • 2 stalks lemongrass tanglad, white parts only
  • 1 thumb-sized ginger luya, julienned
  • 1 medium onion thinly sliced
  • 3 cloves garlic bawang, minced
  • 1 tablespoon fish sauce patis

Vegetables

  • 1 green papaya papaya, peeled and cubed
  • 1 bunch spinach stemmed
  • Salt and pepper to taste
  • 1 tablespoon cooking oil

Instructions
 

  • Begin by preparing the aromatics at room temperature (Ihanda ang mga pampalasa): Clean and trim lemongrass stalks, then pound the white parts to release flavors (Linisin at putulin ang tanglad, at dikdikin ang puting bahagi para lumabas ang lasa). Julienne the ginger, slice onions thinly, and mince the garlic (Hiwaing pahaba ang luya, hiwaing manipis ang sibuyas, at dikdikin ang bawang).
  • Heat oil in a large heavy-bottomed pot over medium heat (350°F/175°C). Sauté onions, garlic, and ginger until aromatic, about 2-3 minutes (Igisa ang sibuyas, bawang, at luya). Add chicken pieces and cook until lightly browned, 5-7 minutes (Idagdag ang manok at lutuin hanggang bahagyang kumulay brown).
  • Add fish sauce and cook for 1 minute (Idagdag ang patis at lutuin ng isang minuto). Pour in coconut juice and bring to a boil over high heat (Ibuhos ang tubig ng buko at pakuluin). Once boiling, reduce heat to low and add lemongrass (Ibaba ang apoy at idagdag ang tanglad). Cover and simmer for 25 minutes.
  • Reduce heat to low (200°F/95°C). Add papaya chunks and cook for 3-5 minutes until tender but still firm (Idagdag ang papaya at lutuin hanggang lumambot pero hindi sobra). Add coconut meat strips (Idagdag ang strips ng buko). Season with salt and pepper to taste (Timplahan ng asin at paminta).
  • Add spinach leaves last and cover the pot (Idagdag ang spinach at takpan ang kaldero). Let the residual heat cook the spinach (Hayaang maluto ang spinach sa init ng sabaw).
  • Let the soup rest for 5 minutes before serving (Palamiguhin ang sabaw ng 5 minuto bago ihain). Serve hot with steamed rice (Ihain ng mainit kasama ang kanin).
  • When reheating, ensure the temperature reaches 165°F/74°C internal temperature (Kapag iinitin, siguraduhing umabot sa 165°F/74°C ang init sa loob ng manok).

Tips from Lola's Kitchen

  • Use native chicken (manok na native) for the most authentic flavor
  • Crush lemongrass well to release maximum flavor
  • Don't overcook the papaya - it should be tender but still hold its shape
  • Add spinach last to keep its bright green color
  • Let soup rest 5 minutes before serving for flavors to meld