RSS Feed (xml)
Ilongo’s Chicken Binakol
I have come across with Wayth’s blog and curious about the Chicken Binakol. Chicken Binakol is one of the Ilongo’s specialties. Originally, cooking Chicken Binakol is by putting all the ingredients inside a fresh bamboo and cooked in fire. For unavailable bamboo resource you can use normal kitchen wares. But you will miss the aroma of the fresh bamboo. You still have the sweet taste of the coconuts.
Image by benjieordonez
Ingredients:
1. 1 kilo of native chicken cut into serving size
2. ½ Glove of Mince Garlic
3. 1 Chopped Onions
4. Ginger
5. 3 young coconuts Water
6. 1 Medium size of green Papaya slices
7. Young Coconut Meat
8. 1 small bandle Sili Leaves
9. 2 stems Lemon Grass (Tanglad)
10. Patis (fish sauce)
Procedures:
1. In a non stick wok, stir fry chicken slices. Brown it.
2. On one side of the wok sauté garlic, ginger and onions.
3. Mix with chicken and add water from 3 young coconuts.
4. Simmer chicken until tender.
5. Add the papaya. After sometime, add the coconut meat and sili leaves. Add lemon grass.
6. Simmer for another 5 minutes.
7. Add patis as your taste desire.
Source : http://wyattbelmonte.blogspot.com
This entry was posted
on Saturday, November 1, 2008
at Saturday, November 01, 2008
and is filed under
Chicken
. You can follow any responses to this entry through the
comments feed
.
