Binakol Chicken Rice

Chicken

½ kg chicken leg and thighscleaned and left whole

2 tbsp vegetable oil

2 tbsp saltto season chicken

⅛ cup gingerwhole smashed

1 medium white onionpeeled and cut into quarters

3 pcs garlic clovespeeled and smashed

½ bunch tangladcleaned and tied into a knot

2 cups coconut water

½ cup coconut milkoptional for more flavor

¼ cup young coconut meat

1 bunch dahon ng sili cleaned and picked from stems

2 cups long grained ricecleaned and soaked for 10 minutes

1 big bowl of ice water

buko bowloptional for serving

Sauce

1 pc red chiliessliced thinly

1 tbsp fish sauce

2 calamansijuiced

2 tbsp ginger smashed

2 tbsp water

1 tsp sugar

1 tbsp cilantro leavesroughly chopped *optional

Sauté aromatics

In a stock pot on medium heat, pour half of the vegetable oil in the pan and heat before sautéing in the garlic, onion, ginger until fragrant.

Cook chicken

Add in the chicken pieces and a bit of coconut water so the meat and skin doesn’t stick to the pan. After about 2 minutes, add in the rest of the coconut water and the tanglad leaves and let simmer for about 7 – 10 minutes or until chicken is cooked.

Put chicken in ice water

Making sure that the pot is still on medium/ low heat, take the chicken out of the stock and shock it in ice water to stop cooking process. Take out the tanglad leaves and discard.

Add rice

Take your bowl of cleaned and soaked rice and add it in the boiling stock.

Pour remaining vegetable oil and coconut ingredients

Pour in the remaining vegetable oil and coconut milk and coconut meat and dahon ng sili and mix. Cover pot until rice is cooked.

Make sauce

For the sauce, mix all the ingredients together in a separate bowl.

Serve

Serve it with the rice at the bottom and the chicken on top garnished with cilantro with the sauce on the side.

Print Options: