Chicken binakol

INGREDIENTS  

• 1 kilogram chicken leg quarters
• 1 two-inch knob ginger
• 2 stalks lemongrass
• 2 shallots
• 3 to 4 cloves garlic
• 2 tablespoons cooking oil
• 6 cups coconut water from two to three young coconuts
• fish sauce
• coconut meat (from two to three young coconuts) cut into thin strips
• 2 large handfuls spinach

INSTRUCTIONS 

1. Wipe the chicken leg quarters with paper towels.
2. Peel the ginger and thinly slice.
3. Measure about six inches from the root ends of the lemongrass, cut and discard the top portions.
4. Peel off the discard the tough outer layers of the lemongrass, and thinly slice the tender inner portions.
5. Peel the thinly slice the shallot.
6. Peel and lightly smash the garlic cloves.
7. Heat the cooking oil in a pot.
8. Saute the ginger, lemongrass, garlic and shallot until aromatic.
9. Lay the chicken pieces, skin side down and leave to brown. Flip over and continue browning.
10. Pour in the coconut water and about a quarter cup of fish sauce.
11. Bring to the boil, lower the heat, cover the pot and simmer until the chicken meat easily separates from the bones.
12. Scoop out the chicken and cool.
13. Add the coconut meat to the simmering broth.
14. Debone the chicken.
15. Add the deboned chicken and spinach to the soup.
16. Cover and simmer until the spinach is wilted.
17. Taste the broth and add more fish sauce, if needed, before serving your chicken binakol.