Having chicken binagoongan is another equally delicious way of having your fill of the classic Filipino dish without red meat. There is something remarkably Filipino about a good binagoongan dish. It is peppered with all the uniquely salty notes of your classic bagoong alamang or shrimp paste.
Chicken Binagoongan is a great recipe to introduce to your family and friends! Not only is it a healthier alternative to the regular binagoongan, as it is leaner with less fat, but this source of protein’s mild flavor works perfectly with our empoweringly flavorful shrimp paste.
How to Cook Chicken Binagoongan
Let’s begin by pouring 3 tablespoons of cooking oil into a pan, and heating this. Then after you’ve chopped 1 onion, sauté this in your pan for 25 seconds. Now place 4 cloves of crushed and chopped garlic inside. Sauté this for 30 seconds. Proceed to put 2 pieces of tomato you cubed earlier inside as well, and let this cook until they have softened.
It’s time to add our protein into the mix, which will be 2 lbs. of chicken. These should already be cut up into serving pieces by the time you put them inside the pan. Now sauté your ingredients together until your chicken becomes a medium brown color on the outside.
And for our burst of unique, salty flavor, we’ll be placing 3 ½ tablespoons of bagoong alamang into the pan. For 1 minute, cook these all together to let the flavors meld harmoniously. Then add 2 tablespoons of white vinegar, and let this boil. Afterwards, pour 1 ½ cups of water. And to let the heating process apply quicker, cover your pan. Let this boil, then continue to boil for 5 minutes.
Add sigarilyas and the rest of our ingredients
Now we’ll be incorporating our 5 pieces of sigarilyas or winged bean that’s been sliced. After you’ve placed them into the pan, cover this. Cook your mixture between low to medium heat for 30 minutes. Then you can proceed to add your 1 teaspoon of granulated white sugar, as well as some more bagoong alamang if you feel more flavor might help.
Grab 3 pieces of Thai chili that you’ve chopped, as well as 1 Serrano pepper that you’ve sliced. Put this in the pan, and cook these for 3 minutes. Now you’re all ready to serve this on your bowl of choice, and couple it with some freshly cooked rice.
How did you like this recipe? Has it gotten you curious about other delicious Filipino recipes with the same savory, rich appeal?
Other binagoongan variants and related Filipino dishes
Crispy Pork Binagoongan
A crisp, delicious crackling texture can really impact the taste of a dish, and make it so much more enjoyable for your taste buds. This is why we’ve integrated the crunchiest pork belly or lechon kawali into the Binangonan recipe. And the result? A distinctly salty, shrimp paste-infused Crispy Pork Binagoongan dish with the enriching flavors of ginger, tomato, white vinegar and more of the perfect seasonings.
Serve this for your next drinking session as pulutan, or simply have it for lunch! It’s got all the versatility for the perfect meal. But make sure that you have hot right out of the kitchen so you can have it at its best– audibly crispy while soaking in that unmistakable bagoong flavor.
Nothing says “the perfect side dish” for your Filipino recipe like a plate of freshly cooked white rice. But if you’re looking to elevate this further, while incorporating one of the most beloved flavors in Philippine cuisine, you might want to give this Bagoong Rice a shot! The original recipe actually comes from Thailand, but it works perfectly with our palate as well because of our love for dishes with heaps of delicious shrimp paste like binagoongan.
Our recipe is also an uncomplicated version of bagoong rice so you can have it ready within 25 minutes! And it’s got a delicious deal of pork belly for that added protein. This versatile dish works amazingly well as a standalone one filled with the gorgeous flavors of green mango, scallions and more. But if you’d like it solely as a side dish instead of a full meal, you can also omit your pork belly and have it with other viands of your choice.
Fried Noodles with Chicken and Shrimp
Try having your tender chicken with flavorful Hong Kong Style Pan Fried Noodles for this dish! Seasoned with rich red pepper flakes, oyster sauce, sesame oil, Shaoxing cooking wine and more, our recipe is an integration of some of the best savory flavors.
These Fried Noodles with Chicken and Shrimp are a great dish to serve to guests for a celebratory dish. But these can also make for a filling meryenda! And while this takes a lot of ingredients to prepare, it takes little time to actually make it at 35 minutes.
Chicken and Liver Adobo
Every Filipino has had their share of adobo, a loving stew of soy sauce, vinegar and bay leaves. And while this tried and tested recipe’s delicious in itself, adding a tinge more flavor can be a great idea for our next dish. This Chicken and Liver Adobo is filled with the enriching taste of oyster sauce, and of course, our earthy chicken liver.
And while we use oyster sauce instead of soy sauce for this recipe, the taste is just as amazing. Try making this for the family for your next dinner, as this is perfect for 4!
Did you enjoy our Chicken Binangoonan recipe? Comment below for any feedback or questions you might have!
- 2 lbs. chicken cut into serving pieces
- 3 ½ tablespoons bagoong alamang
- 5 pieces winged bean sigarilyas, sliced
- 1 piece onion chopped
- 4 cloves garlic crushed and chopped
- 2 pieces tomato cubed
- 2 tablespoons white vinegar
- 1 teaspoon granulated white sugar
- 1 ½ cups water
- 3 tablespoons cooking oil
- 3 pieces Thai chili chopped
- 1 piece Serrano pepper sliced
- Ground black pepper to taste
- Heat oil in a pan. Sauté onion for 25 seconds.
- Add the garlic. Sauté for 30 seconds.
- Add tomato. Continue cooking until the tomato softens.
- Put the chicken into the pan. Sauté until the color of the outer part turns medium brown.
- Add bagoong alamang (shrimp paste). Cook for 1 minute.
- Pour vinegar into the pan. Let the liquid boil.
- Pour water into the pan. Cover and then let it boil. Boil for 5 minutes.
- Add winged beans (sigarilyas). Cover and then cook between low to medium heat for 30 minutes.
- Season with sugar and add more shrimp paste if needed.
- Add chili and long green pepper. Cook for 3 minutes.
- Transfer to a serving bowl. Serve with warm rice.
- Share and enjoy!
Robert Liao says
Right timing since pork is expensive.
Vanjo Merano says
Robert, it is good to know that you are interested in this version. See you around.
Jane J. Garcia says
Mukhang masarap! Akala ko pork lang ang pwede sa binagoongan
Vanjo Merano says
Jane, it was delicious. Sometimes we can play around with a dish using other protein ingredients.