Chicken with young coconut meat and hearts of palm (Binacol)

This dish originated from Capiz, a province in the Visayan Island in the Philippines. The recipe has been passed down with variations. There is a story behind this dish that I would like to share. In the aftermath of world war 11, a frail looking American officer/soldier was transported to the US. At the US port of entry, the guide was trying to figure out where to send the solider. They looked at the notebook which he was clutching on to look for address of relatives. In the notebook they found written recipes.  This recipe was one of the recipes written in his notebook.

He must have been enamoured with this dish. The recipe calls for young coconut in its shell, with husk. The top is cut as in picture to allow the cook to scoop the coconut meat and collect the juice for later use. This is a soup entrée like bouillabaisse,sukiyaki and jambalaya. It is served hot, garnished with chopped garlic leaves for zest. Do not buy coconut with dark brown shell and no hush. This coconut is mature. This coconut is used for cooking curries and other southeast Asian dishes and  confectionaris. The spice in the picture that looks like a large ginger is galangal. This root is sometimes called Thai ginger. When added to a dish, It gives the dish a tangy flavor that no other ingredient could replicate. 

Wash and brush galangal to remove soil imbedded in the crevices. No need to peel. Just smash. You can find galangal in the vegetable section of Asian or specialty supermarket. The knotted light green stem in the picture is Lemon grass. It is added to the soup pot with the chicken in this dish to impart a lemony flavor. It is tied in a knot so it is easy to remove and discard after the chicken is cooked. Save the coconut water to serve as beverage with the meal. They say that   coconut water is liken to IV fluids and had been utilized as such during war 11.

Ingredients

Ingredients:

6  young coconut in shell, top cut for cover

1 whole spring chicken  2 ½ -3 lbs

2 thumbs galangal, smashed (also called thai ginger)

1 thumbs ginger, washed and smashed

4 short stalk Lemon grass knot

1 tbsp kosher salt

1 tbsp vegetable oil

1 C shallots, chopped

¼ C minced garlic

1 tsp black pepper

1 tbsp chicken base

1 can Hearts of palm(cut each palm in ½.)

1/2C cornstarch+1 C water (make a slurry)

How to Prepare

1. Wash the chicken. Clear the inside cavity of neck, gizzards,liver and wrappngs etc. save for other dish
2. Put the whole chicken in a soup pot. Add water. Water should be 4” above the chicken or approximately 1 gallon.
3. Add the smashed galangal, kosher salt, lemon grass and ginger. Bring to a quick boil then simmer for 45 minutes to an hour or until cooked. Remove scum when simmering. You want to have a clear broth. Remove soup pot from stove when chicken is cooked.
4. Remove cooked chicken from pot. Cool. When cooled, remove skin and cut chicken breast and thigh in bite size pieces. Discard bones . Reserve other chicken parts for other use.
5. Cut top of coconut. Pour coconut water in a pitcher. Refrigerate. Do not put ice in order to retain taste and preserve the electrolytes present in the coconut water.
6. Scoop the coconut flesh. Use a spoon. Be careful not to include the lining of the coconut which is below the coconut meat. Set aside. Cut coconut meat in bite size pieces. Set aside.
7. Strain the chicken stock to remove sediments. Discard galangal, lemon grass and ginger. 
8. Put soup pot in stove. Turn to high heat ( about 350-400 deg F). When oil is hot, add the shallots and saute until translucent. Add the garlic until brownish and fragrant.
9. Add the cut up cooked chicken, hearts of palm and slurry (cornstarch and water). Blend well to prevent lumping.
10. Add 10 Cups (2/12 quarts) of chicken stock to the chicken in the soup pot. Stir, bring to a quick boil,then simmer for at least 10-15 minutes until the flavor marries. 
11. Use a soup ladle to dish out the soup into the coconut shell until it is full but not overflowing.
12. Garnish with chopped garlic leaves and scapes (flower of the hard neck garlic-optional)
13. Pour the chilled coconut water in a goblet. Serve as the beverage.

Serves 6