Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 2 cups young coconut water
- 1 cup coconut meat, sliced into strips
- 2 green bananas, sliced
- 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: None
Step-by-step instructions:
1. Heat the cooking oil in a pot 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 water. Bring to a boil.
5. Add the green bananas and coconut meat. Simmer for 10 minutes.
6. Add the green chili peppers and fish sauce. Season with salt and pepper to taste.
7. Simmer for another 10 minutes or until the chicken is cooked through.
8. Serve hot with steamed rice.
30 minutes
Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 480
- Fat: 27g
- Carbohydrates: 22g
- Protein: 38g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Young coconut water can be substituted with regular water or chicken broth.
- Green bananas can be substituted with plantains or potatoes.
- Coconut meat can be omitted if not available.
Variations:
- Add vegetables such as carrots, bell peppers, or green beans.
- Use coconut cream instead of coconut meat for a creamier texture.
- Add lemongrass for a more aromatic flavor.
Tips and tricks:
- Use a sharp knife to cut the chicken into serving pieces.
- Remove the skin from the chicken to reduce the fat content.
- Use young coconut water for a sweeter taste.
- Adjust the amount of green 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 medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Steamed rice
- Garlic fried rice
- Grilled vegetables
Suggested side dishes:
- Lumpia (spring rolls)
- Pancit (noodles)
- Ensaladang talong (eggplant salad)
Troubleshooting advice:
- If the broth is too salty, add more water or coconut water to dilute it.
- If the chicken is not cooked through, simmer for a few more minutes until fully cooked.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Binakol na Manok sa Saging is a traditional Filipino dish from the Visayas region.
Flavor profiles:
- Sweet, savory, and slightly spicy.
Serving suggestions:
- Serve hot with steamed rice and a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine