Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 2 cups young jackfruit (langka), sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 cups coconut water
- 1 cup coconut milk
- 2 tbsp fish sauce
- 1 tsp black pepper
- 2 tbsp cooking oil
- 2 stalks lemongrass, pounded and tied into a knot
- 3 pieces bird's eye chili (optional)
- 2 tbsp chopped spring onions (for garnish)
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
- Knife and chopping board
Step-by-step instructions:
1. Heat the cooking oil in a large pot or wok over medium heat.
2. Add the onion, garlic, and ginger. Sauté 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 sliced jackfruit, lemongrass, and bird's eye chili (if using).
6. Season with fish sauce and black pepper. Stir to combine.
7. Lower the heat and let simmer for 30-40 minutes or until the chicken is tender and the jackfruit is cooked.
8. Pour in the coconut milk and let simmer for another 5 minutes.
9. Remove from heat and transfer to a serving dish.
10. Garnish with chopped spring onions.
Time:
Preparation time: 20 minutes
Cooking time: 40-50 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Young jackfruit can be substituted with canned or frozen jackfruit.
- Fish sauce can be substituted with soy sauce or salt.
Variations:
- Add vegetables such as eggplant, okra, or squash.
- Use coconut cream instead of coconut milk for a richer flavor.
- Add more chili for a spicier dish.
Tips and tricks:
- Use young jackfruit for a tender and sweet flavor.
- Pound the lemongrass before adding to release its flavor.
- Adjust the seasoning according to your taste.
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 platter.
- Garnish with chopped spring onions or chili flakes.
Garnishes:
- Chopped spring onions
- Chili flakes
- Fried garlic
Pairings:
- Steamed rice
- Garlic fried rice
- Crusty bread
Suggested side dishes:
- Green salad
- Grilled vegetables
- Pickled vegetables
Troubleshooting advice:
- If the dish is too salty, add more coconut milk or water to dilute the seasoning.
- If the chicken is not tender, simmer for a longer time until it is fully cooked.
Food safety advice:
- Make sure to cook the chicken thoroughly to avoid foodborne illness.
- Use clean and sanitized utensils and equipment.
Food history:
- Binakol na Manok sa Langka is a traditional Filipino dish that originated in the Visayas region. It is a variation of Tinola, a chicken soup dish that uses ginger and green papaya.
Flavor profiles:
- Savory, sweet, and slightly tangy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Filipino