Chicken Binakol
Mark Corbyn
​Adobobros

We hope you enjoy this sumptuous Chicken Binakol dish from the Adobros. 

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Ingredients
Serves 4

• 4 pcs Chicken thighs, skin on
• 4 leaves of pak choi
• 1 inch ginger
• 1 stalk lemongrass
• 1 shallot
• 1/2 head of garlic
• 1 stalk spring onion
• 500 ml coconut water
• Coconut oil
• 1 tbsp fish sauce
• 4 red Birdseye chillies (optional)

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Procedure

1. Take the skin off the chicken thighs. Salt the skin pieces and leave to one side. 
2. Wash and prep the pak choi to get one leaf per person. 
3. Thinly slice the ginger and pound the lemongrass to release the essence. 
4. Mince the shallots and garlic. 
5. Slide the greens of the spring onion into slivers, and dunk into ice cold water to produce curls. 
6. Fry the ginger, shallots, and garlic in coconut oil in a pan until they start to brown
7. De-glaze the pan with the coconut water, adding the lemongrass. 
8. Add the fish sauce a tablespoon at a time, to your desired flavor. 
9. Add the chicken thighs. 
10. Bring the soup to a boil, then simmer for about 45 minutes with the lid on. 
11. Remove the lemongrass and discard. 
12. Sieve the soup of the garlic, ginger and shallot pieces. 
13. In a sparate pan, fry the garlic, ginger, and shallot pieces until they start to brown and crisp. 
14. In another pan, fry the chicken skin in coconut oil until crispy. 
    
15. To serve: arrange one chicken thigh and one pak choi leaf per bowl then spoon the desired quantity of soup, about 100-125ml. Sprinkle the curled spring onions and the fried debris on top. Garnish with a piece of fried chicken skin. Add a whole birdseye chilli as an option