Chicken Binakol: It's Like Tinola With Coconut Recipe

INGREDIENTS

1 tbsp. of cooking oil
1 tbsp. of minced garlic
2 shallots (or 1 onion), thinly sliced
a 2-inch piece of ginger, peeled and sliced
1 small chicken, about 1 kg., cut into serving size pieces
patis (fish sauce), to taste
about 4 c. of coconut water
meat of 1 to 2 coconuts, shredded
a bunch of green leafy vegetables

DIRECTIONS

1. Heat the cooking oil in a pot. Saute the garlic, ginger and shallots just until softened.
2. Add the chicken pieces. Drizzle in some patis. Cook until the meat is no longer pink.
3. Pour in the coconut water. Drizzle in more patis. Bring to a gentle boil, lower the heat, cover and simmer for 20 minutes or until the chicken is done.
4. Taste the broth and season with more patis, if needed, before adding the coconut meat and greens. Simmer for five minutes or until the leaves are wilted.
5. Serve hot.

Source : Casa Veneracion