Chicken Binakol with Young Coconut and Ginger

Chicken binakol is a light soup in which coconut water brings a subtle sweetness to ginger and chicken. The goal is a savoury broth, not a dessert-like one. Young coconut meat adds texture near the end of cooking.

Ingredients for four servings

• 700 g bone-in chicken pieces
• 750 ml unsweetened coconut water and 250 ml water
• 1 thumb of ginger, sliced; 1 onion, quartered
• 1 stalk lemongrass, bruised; 1 small green papaya, peeled and cubed
• About 1 cup young coconut meat, cut into strips
• 1 handful malunggay leaves, fish sauce or salt, and black pepper

Method

1. Put the chicken, ginger, onion, lemongrass and liquids in a pot. Bring to a gentle boil, skim the surface and reduce to a steady simmer.
2. Cook until the chicken is nearly done, then add the papaya. Simmer until the papaya is tender but not collapsing.
3. Add the coconut strips and simmer a few minutes more. Check the thickest chicken piece with a thermometer; poultry should reach 74°C (165°F).
4. Season gradually with fish sauce or salt. Stir in malunggay leaves just before turning off the heat.

Use plain coconut water, not a sweetened drink. If it tastes very sweet, replace some with ordinary water. A squeeze of calamansi at the table can sharpen the soup without hiding the coconut. Serve hot with rice or as a starter.

Keep raw chicken separate from the leaves and coconut meat, and wash the knife and board before preparing ready-to-eat ingredients. Cool leftovers promptly and reheat thoroughly. The USDA safe-temperature chart gives the poultry temperature.