Chicken Binakol
Western Visayan chicken soup with coconut water, ginger and lemongrass.
Ingredients
Measure and prepare everything before you begin cooking.
- 1.2 kg bone-in chicken pieces
- 1 tbsp neutral cooking oil
- 1 onion, sliced
- 5 garlic cloves, crushed
- 1 thumb-size piece ginger, cut into matchsticks
- 2 lemongrass stalks, bruised and tied
- 750 ml unsweetened coconut water
- 500 ml chicken stock
- 2 cups green papaya or choko, cut into chunks
- 1 cup young coconut meat, sliced
- 1–2 tbsp fish sauce, to taste
- 2 cups chilli leaves or baby spinach
- 2 long green chillies (optional)
- Freshly ground black pepper, to taste
Instructions
- 1
Pat the chicken dry and season lightly with pepper. Heat the oil in a heavy pot over medium-high heat and brown the chicken in batches, then transfer to a plate.
- 2
Lower the heat to medium. Cook the onion for 3 minutes, then add the garlic, ginger and lemongrass and stir until fragrant.
- 3
Return the chicken and pour in the coconut water and stock. Bring to a gentle simmer, skim the surface and cook partly covered for 25 minutes.
- 4
Add the green papaya or choko, young coconut and optional chillies. Simmer for another 15–20 minutes until the vegetables are tender and the chicken reaches 75°C at the thickest part.
- 5
Season with fish sauce and pepper. Remove the lemongrass, then fold in the chilli leaves or spinach and cook just until wilted.
- 6
Rest for 5 minutes and serve hot with rice, making sure each bowl receives chicken, vegetables and the fragrant broth.
About Chicken Binakol
Chicken binakol is a Western Visayan soup in which chicken, ginger and lemongrass simmer with coconut water and tender young coconut. Traditionally it may be cooked in bamboo; this home version keeps the distinctive gently sweet broth in an ordinary pot.
Ingredient swaps wherever you cook
- Use pure unsweetened coconut water, not flavoured coconut drink.
- Chayote—also called choko, sayote, mirliton or vegetable pear—is a useful alternative to green papaya.
- Baby spinach replaces chilli leaves when they are unavailable.
How to know it is ready
- Brown the chicken lightly for depth without scorching the aromatics.
- Keep the broth at a gentle simmer so it remains clear.
- Chicken must reach 75°C and papaya or choko should be tender but intact.
Common mistakes and fixes
- Dessert-like broth: use unsweetened coconut water and balance with fish sauce.
- Stringy lemongrass: bruise and tie whole stalks, then remove them before serving.
- Dry chicken: use bone-in pieces and avoid a hard boil.
Family and regional variations
- Cook in a covered clay pot for a presentation closer to traditional enclosed cooking.
- Add fresh coconut water and meat from a young coconut when available.
- Include long green chillies for fragrance without strong heat.
Storage and reheating
Cool and refrigerate within 2 hours for up to 3 days, or freeze for up to 2 months. Reheat until the chicken and broth are steaming hot throughout.
What to serve with it
Serve in deep bowls with rice on the side. Spoon plenty of broth over the chicken and vegetables so the coconut and lemongrass aroma leads each serving.
Chicken Binakol FAQs
Is binakol supposed to be sweet?
The coconut water gives gentle natural sweetness, balanced by chicken stock and fish sauce; it should remain savoury.
Do I need bamboo to cook it?
No. Bamboo is traditional in some preparations, but a heavy covered pot makes an excellent home version.
Can I use coconut milk?
Coconut water creates the clear, delicate broth. Coconut milk produces a richer but different dish.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
