Subtly sweet and bitter soup that's perfect in any weather.
The word, binakol, is a Kiniray-a culinary term for cooking food inside a bamboo tube. . Traditionally, a native chicken known for its leaner texture and richer flavor, is used. The cut-up chicken is placed into hollowed-out bamboo tubes with coconut juice, coconut meat, green papaya, lemongrass, ginger, and moringa, or sometimes chile pepper, leaves, and cooked over an open fire which infuses the soup with a slightly smoky flavor.
Binakol is remarkably similar to tinola, a popular Filipino soup strewn with tender chicken and pungent ginger that relies on rice wash―the starchy water used to wash rice―or just plain water, instead of coconut water, as the liquid. Other versions of tinola add carrots, potatoes, or a souring agent, such as unripe tamarind, batwan , or bilimbi .
Served by itself or alongside cooked white rice, a bowl of steaming binakol is perfect for when it’s cold outside, although Filipinos tend to enjoy it year-round. I encourage you to help yourself to a bowl, in any weather.
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