Chicken Binakol (Another Version) Recipe

INGREDIENTS:

• 3 lbs. chicken, cut into serving pieces
• 2 pcs. medium potatoes, peeled and cubed 
• 1/2 pc. medium cabbage, sliced in squares
• 2 pcs. fresh young coconut, meat removed and sliced and set aside juice 
• 5 stalks tanglad (lemon grass), washed, fold and tied 
• 2 pcs. chicken flavor bouillon cubes
• 6 cloves garlic, minced
• 1 pc. medium red onions, chopped
• 2 pcs. ripe tomatoes, chopped
• 4 tbsps. ginger, sliced thin
• 4 tbsps. patis (fish sauce)
• salt and pepper to taste

INSTRUCTIONS:

1. Sauté garlic, ginger, onions, tomatoes.
2. Add chicken and continue to sauté until all sides are light brown.
3. Pour young coconut meat, buko juice and chicken flavor bouillon cubes.
4. Add-in tanglad (lemongrass) stalks. Stir and cook in medium low fire for 45 minutes.
5. Add potatoes and continue to cook until tender, stirring occasionally.
6. Add salt and pepper to taste.
7. Add cabbage and simmer for 5 minutes.
8. Serve hot with rice.

Source: Tilawan Ta

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