Binakol
chicken soup with coconut
Ingredients:
250 g chicken thighs
1 onion
7 cloves of garlic
3 cm jahe
3 serai/sereh/lemongrass, white part
1 tsp salt
1/2 tsp black pepper
1000 ml chicken stock (see recipe)
1 coconut
1/2 bunch of coriander
3 tbsp oil
Preparation:
Cut the meat into small pieces. Finely chop the onion, garlic and jahe. Open the coconut and collect the water and set aside. Remove the coconut and cut it into pieces. Roughly chop the coriander.
Heat the oil in a pan and fry the garlic for 1 minute. Then add the onion and jahe and fry while stirring until the onion has become translucent. Then add the serai, salt and pepper and fry for another 5 minutes.
Then add the chicken and fry until golden brown all around. Then add the stock and bring to a boil. Then simmer on low heat for 45 minutes until the chicken is cooked. Then add the coconut and coconut water and let it simmer for 5 minutes. Sprinkle the coriander over it and serve.