Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 2 cups kamias, sliced
- 2 cups coconut water
- 1 cup coconut meat, sliced into strips
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 green chili peppers, sliced
- 2 tablespoons fish sauce
- Salt and pepper to taste
- 2 tablespoons cooking oil
- 2 cups water
Special equipment needed:
- Large pot or wok
Step-by-step instructions:
1. Heat the cooking oil in a large pot or wok over medium heat. Add the onion, garlic, and ginger. Sauté until fragrant.
2. Add the chicken pieces and cook until browned on all sides.
3. Pour in the coconut water and water. Bring to a boil.
4. Add the kamias, coconut meat, and green chili peppers. Simmer for 10-15 minutes or until the chicken is cooked through.
5. Season with fish sauce, salt, and pepper to taste.
6. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 25g
Carbohydrates: 15g
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Kamias can be substituted with tamarind or calamansi.
- Coconut water can be substituted with chicken broth.
Variations:
- Add vegetables such as eggplant, okra, or spinach.
- Use pork or beef instead of chicken.
Tips and tricks:
- Use fresh kamias for the best flavor.
- Adjust the amount of green chili peppers according to your preferred level of spiciness.
- Use a mortar and pestle to crush the ginger and garlic for a more intense flavor.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or sliced green onions.
Pairings:
Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
Steamed rice, garlic fried rice, or coconut rice.
Troubleshooting advice:
- If the dish is too sour, add a pinch of sugar to balance the flavors.
- If the dish is too salty, add more water or coconut water to dilute the saltiness.
Food safety advice:
Make sure to cook the chicken thoroughly to avoid foodborne illness.
Food history:
Binakol na Manok sa Kamias is a traditional Filipino dish that originated in the Visayas region. It is a variation of the popular chicken tinola, but with the addition of kamias for a sour and tangy flavor.
Flavor profiles:
Sour, tangy, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables or a fresh salad.
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Region: Filipino