Binakoe na Manok sa Gata

Method

1. Season chicken with fish sauce and pepper and rest 15 minutes.
2. Line a clean untreated bamboo tube or heavy pot with softened banana leaves.
3. Add onion, ginger, garlic, lemongrass, young coconut, and chicken, distributing the aromatics evenly.
4. Pour in coconut water or stock and coconut milk, leaving headspace if using bamboo.
5. Seal and cook beside moderate coals, rotating carefully, or simmer the covered pot over low heat until the chicken reaches 74°C.
6. Add greens for the final 5 minutes, reseal, and allow them to steam.
7. Rest 10 minutes before opening and serve the concentrated broth with rice.