HELENE'S CHICKEN BINAKOL

Steps:

• Heat canola oil.
• Sauté garlic, onion and ginger. (Be careful not to burn 'em, or you will have a burnt flavour soup).
• Toss in all the chicken pieces then pour a tablespoon of fish sauce.
• Sauté until the chicken meat releases its own juice without adding water. stir often.
• Chop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. Let boil for 5 minutes over medium heat.
• Scrape the young coconut meat and mix it with the chicken.
• Drop about 7 pieces of peppercorns.
• Simmer for another 10 minutes.
• Put the sliced fresh oyster mushrooms into the simmering soup.
• Let boil for another 3 minutes.
• Add in the spinach leaves, and continue to simmer for another minute.
• Season with salt to taste.
• NOTES : Do not add water into the soup.
• Use only fresh young coconut juice as soup.
• Chicken binakol MUST be served warm!
• Fancy using the coconut shells as Chicken Binakol's serving bowls.
• Garnish with parsley or top the soup with chopped fresh red chilies if you prefer the soup with a bit of spicy bite.
• Slurp it good!