Chicken Binakol (Filipino Chicken Coconut Soup)

Steps

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1. 1
   Heat oil in a large pot. Add crushed garlic and cook until lightly browned.
   ▶ ≈1:33
2. 2
   Add chopped onion and continue cooking until softened. Use generous amount for extra flavor.
   ▶ ≈2:41
3. 3
   Add washed ginger pieces and cook until fragrant.
   ▶ ≈3:03
4. 4
   Add cut chicken and cook until the outer edges are lightly browned, about 1 minute.
   ▶ ≈3:39
5. 5
   Add coconut meat and stir-fry for about 30 seconds.
   ▶ ≈4:34
6. 6
   Pour in fresh coconut juice (no added water) and bring to a boil.
   ▶ ≈5:11
7. 7
   Add lemongrass leaves. Cover and reduce heat to low.
   ▶ ≈6:44
8. 8
   Add green papaya pieces. The papain enzyme helps tenderize the chicken. Continue simmering on low heat.
   ▶ ≈7:21
9. 9
   Simmer for about 20–30 minutes until chicken is tender. You may increase heat to medium midway. Add long chili peppers and ground black pepper to taste.
   ▶ ≈8:32
10. 10
    Add Maggi Magic Chicken Cubes (2 cubes) and mix well. Simmer for 2–3 more minutes.
    ▶ ≈10:03
11. 11
    Turn off heat. Add washed chili leaves and moringa leaves to the pot; the residual heat will wilt the greens.
    ▶ ≈10:40
12. 12
    Ladle into serving bowls and enjoy. Serve hot with the tender chicken and creamy coconut broth.
    ▶ ≈12:15