Chicken BInakol | Binakoe na Manok

Learn how to prepare chicken binakol, a comforting Filipino soup that features tender chicken, coconut water, buko, ginger, and lemongrass. This easy binakoe na manok recipe shows you every step, from preparing the fresh ingredients to serving a warm bowl packed with flavor. Enjoy a taste of home-cooked goodness, perfect for family meals or any day you need something hearty. If you love authentic Filipino food, hit subscribe for more recipes like this.

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How to Make Binakoe na Manok

✅Ingredients

2 stalks lemongrass
1 tablespoon canola oil
1 onion, peeled and sliced thinly
3 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
1 (about 3 to 4 pounds) whole chicken (preferably native/free range), cut into serving parts
1 tablespoon fish sauce
4 cups coconut juice
1 cup young coconut meat
1 green papaya, peeled and cut into cubes
1 bunch spinach, stemmed and leaves separated

✅Instructions

Cut the stem and leaf ends of the lemongrass. Peel back a few layers to reveal the white part. Cut into 2-inch lengths and pound with the back of a knife to release flavor. Set aside.

In a pot over medium heat, heat the oil. Add onions, garlic, and ginger. Cook until softened. Add chicken and cook until the color changes and the juices run clear. Add fish sauce and cook for about 1 minute. Add coconut juice and bring to a boil, skimming any scum that rises to the surface. Add lemongrass.

Lower the heat, cover, and continue cooking for about 20 to 25 minutes, or until the chicken is cooked through.

Add papaya and cook for about 3 to 5 minutes or until tender. Add coconut meat and cook until heated through. Season with salt and pepper to taste. Add spinach leaves, pushing down into the broth. Turn off the heat and cover the pot.

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