Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 2 cups young coconut meat, sliced into strips
- 2 cups coconut water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 green chili peppers, sliced
- 1 red bell pepper, sliced
- 1 tablespoon fish sauce
- Salt and pepper to taste
- 2 tablespoons cooking oil
- 2 tablespoons chopped spring onions for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the cooking oil in a large pot or Dutch oven over medium heat.
2. Sauté the onion, garlic, and ginger until fragrant.
3. Add the chicken pieces and cook until browned on all sides.
4. Pour in the coconut water and bring to a boil.
5. Add the young coconut meat, green chili peppers, and red bell pepper.
6. Season with fish sauce, salt, and pepper.
7. Cover the pot and simmer for 30-40 minutes or until the chicken is cooked through and tender.
8. Serve hot, garnished with chopped spring onions.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Young coconut meat can be substituted with regular coconut meat or canned coconut strips.
- Green chili peppers can be substituted with jalapeño or serrano peppers.
Variations:
- Add more vegetables such as carrots, potatoes, and green beans.
- Use coconut milk instead of coconut water for a creamier soup.
Tips and tricks:
- Use a sharp knife to cut the chicken into serving pieces.
- Remove any excess fat from the chicken pieces before cooking.
- Adjust the amount of chili peppers according to your preference for spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or individual bowls.
- Garnish with chopped spring onions and sliced chili peppers.
Garnishes:
- Chopped spring onions
- Sliced chili peppers
Pairings:
- Steamed rice
- Crusty bread
Suggested side dishes:
- Grilled vegetables
- Fresh salad
Troubleshooting advice:
- If the soup is too salty, add more coconut water or plain water to dilute the saltiness.
- If the soup is too bland, adjust the seasoning by adding more fish sauce, salt, or pepper.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Binakol na Manok sa Buko is a traditional Filipino dish from the Visayas region, which is known for its use of coconut in cooking.
Flavor profiles:
- Savory, slightly sweet, and coconutty.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Filipino