How to Cook Chicken Binagoongan

How to Cook Chicken Binagoongan
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This dish is one of the first 4 vlogs I posted on youtube, How to Cook Chicken Binagoongan or Binagoongang Manok. We are all familiar with Binagoongang Baboy (Pork Binagoongan), but have you tried Chicken Binagoongan? After reading blogs and watching vlogs, I finally decided to give it a go. 

What is the difference between Bagoong and Bagoong Alamang?

Bagoong is the clear liquid floating from fermented fish or shrimp or krill. It is also called patis. In Malolos, where I grew up, bagoong is shrimp paste from the fermented shrimp or krill in salt. Then the clear liquid from the fermented fish is called tining.

If you like Pinatisang Manok or Chicken with Fish Sauce, there is a very good chance that you will like this dish even more. With bagoong instead of fish sauce, the flavor is going to be more intense, and then balanced by the acidity of the vinegar and sweetness of sugar, this is certainly the makings of the ultimate hearty Filipino meal. Add red bell peppers and eggplants for color, added flavor and texture.

This dish uses bagoong alamang. Since I am not confident cooking my own bagoong alamang, I use bottled bagoong that are readily available in supermarkets.

Chicken Binagoongan

Chicken with the intense flavor of bagoong then balanced by the acidity of the vinegar and sweetness of sugar, this is certainly the makings of the ultimate hearty Filipino meal.
Prep Time15 mins
Cook Time25 mins
Keyword: Bagoong, Binagoongan, Binagoongang Manok, Filipino Food
Servings: 5
Author: Cel

Ingredients

  • 500 grams chicken legs cut into three
  • 3 cloves garlic minced
  • 1 onion chopped
  • 1 tomato sliced
  • 3 tbsp bagoong shrimp paste
  • 1 cup water
  • ½ cup vinegar
  • 2 red bell pepper sliced
  • 2 eggplants sliced
  • Salt and pepper to taste.

Instructions

  • Saute onion, garlic and tomato.
  • Add chicken legs. Cook for 3 minutes.
  • Next, add 3 tbsp of sweet bagoong. Mix well to coat the chicken with bagoong.
  • Add 1 cup water and ½ cup vinegar. Do not mix until the stew starts to boil.
  • Boil slowly under low fire, cook for 10 more minutes
  • Add eggplants and red bell pepper slices.
  • Turn off the fire until the chicken is cooked.

Notes

Take note that I used bottled sweet bagoong for this dish, and did not need to add sugar anymore to the recipe. If you intend to use home cooked bagoong, adjust accordingly with some sugar.
Be careful when cooking acidic dishes in cast iron pan. To avoid the metallic flavor, cook acidic dishes in the cast iron for less than 30 minutes.

Have you tried this dish? I would love to hear from you. Tag me on facebook and instagram at lilyhilllunch.

If you like this recipe, you might also like the classic Filipino soup, Chicken Tinola.