Sunday, April 10, 2011

Dinuguang Manok


Living in a farm, you get to raise your own chicken. And learn how to dressed
them whenever you need one for cooking. On special occasions, you'd get
yourself plenty of chicken blood in your hands having dressed about 15-20
chickens.

Mang Jovit, our neighbor, cooked this dish to use the chicken blood.
Dinuguang Manok. I got a recipe of Dinuguang Manok
from http://www.recipesphilippines.com


Dinuguang Manok

1 cup chicken meat and clean internal organs, finely chopped
1 cup water
1/2 cup chicken blood
1/2 cup sliced onion
1/4 cup vinegar
1 tablespoon oil
2 teaspoons garlic, crushed
2 teaspoons salt
1/4 teaspoon crush peppercorn
1/2 laurel leaf
2 long green chili peppers

Saute garlic in cooking oil. Add onion and cook until translucent.
Add chicken and stir to blend until chicken changes in color.
Add vinegar, salt, pepper, laurel and oregano and bring to a boil
without stirring. When chicken is tender, add chicken blood and water .
Continue cooking and stirring until it boils again. Add peppers.
cover for a few minutes. Season to taste. Serve hot.

3 comments:

Joy said...

Oh wow. I never thought using the chicken.

Aroma y Cocina said...

In Spain chickens are sell completely clean, no blood even no organs inside. It is really amazing this receipe, but if I did not know that sauce is made with blood I would have really liked to taste it.
Interesting!
Thanks

kitchenmorph said...

wow ela...such an authentic filipino recipe...i've heard the goan pork sorpotel use pork blood but always wondered if true...now i know it can actually be measured and used...and you use farm fresh chickens...so healthy!

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