Chicken Binakol

Crack open coconut; reserve juice and scrape meat. Set aside.

Sauté garlic and onions in corn oil; cook until onions are translucent. Add in ginger and continue cooking until aromatic. Add fish sauce and simmer.

Add chicken and continue cooking until meat is lightly browned.

Add stock; boil then simmer for 10 minutes.

Add coconut juice and meat. Season with salt and pepper. Garnish with spring onion. Serve immediately.


Topping tip:  For a tasty topping, add toasted garlic before serving.