Sorol Recipe

Sorol Recipe

Camiguin Chicken in Coconut Milk

In the original recipe, the chicken is cut into small pieces with the bones intact. This creates splinters that the diner might choke on. Instead, we keep the bones only during the boiling to add flavor to the broth, then remove them afterwards. This makes for safer and more pleasant eating.

 

• 1 native chicken, about 1 kilo
• 1 thumb-sized ginger, pared then sliced crosswise
• 1 onion, peeled then sliced
• 2 lemongrass bulbs, white part only, sliced thinly crosswise
• enough water to cover the chicken
• 2 tomatoes, quartered, seeds removed
• l niyog (mature coconut)
• 2 cups water
• salt, to taste

1. Cut the chicken into serving pieces. Remove the bones then slice the chicken further into smaller pieces.

2. Place the chicken pieces and the bones in a pot with the ginger, onion and lemongrass. Add enough water to cover the chicken pieces. Boil until tender.

3. Meanwhile, grate the coconut. Squeeze the grated coconut to express the cream (first press) into a small bowl and set cream aside.Add 2 cups of water to the grated coconut, mix then squeeze to express the milk (second press) into a bowl and set milk aside. Discard the spent grated coconut.

4. When chicken is tender, remove from the heat. Remove the bones and discard.Return the pot to the fire and pour in the coconut milk. Season with salt. When the broth boils again, taste and adjust the seasoning.

5. Remove the pot from the fire. Add the coconut cream and tomatoes and stir. Transfer the Sorol to a serving bowl and serve  immediately.