Binakol na Manok from We Are La Cocina by Aileen Suzara

Ingredients

• 6 garlic cloves, cut into slices
• One 2-inch [5-cm] piece fresh ginger, peeled and julienned
• 6 cups [1440 ml] buko (young coconut) water
• 1 cup [120 g] buko (young coconut) meat, in 3- to 4-inch [7.5- to 10-cm] strips
• 1 tablespoon canola or vegetable oil
• 1 cup [20 g] baby greens (spinach, tatsoi, or malunggay [Moringa oelifera])
• Four 4-inch [10-cm] pieces lemongrass, bulb and pale green parts only
• 1 tablespoon patis (fish sauce)
• 1 whole chicken, cut into several pieces
• Kosher salt and freshly ground black pepper
• 2 shallots, cut into thin slices
• 1 cup [60 g] oyster mushrooms, torn into pieces