Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken dinuguan (afc)/ chicken (pork)blood stew. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew I got it in Asian food channel. There are many varieties of dinuguan but most of the time pork blood, meat and internal organs are used in cooking. This dish, the chicken dinuguan uses chicken meat, blood and internal organs.
Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have chicken dinuguan (afc)/ chicken (pork)blood stew using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew:
- Prepare 4 head onion, chopped
- Get 1 kg chicken breasts slice
- Make ready 3 piece bay leaf
- Prepare 2 cup vinegar
- Make ready 1/2 tsp salt
- Get pinch ground black pepper
- Get 5 cup pig blood
- Prepare 1 cup coconut milk (1st extract)
- Get pinch salt & pepper for coconut milk
- Take 1 cup water
- Take 1 oil for frying chicken
- Take 2 piece finger chili
There is no clear indication as to the origins of this dish. However, study of the Philippine cuisine shows that it was the Ilocanos who often cook exotic food made from offal during the pre-hispanic era. Dinuguan (also called dinardaraan in Ilocano, tid-tad in Pampanga, dugo-dugo in Cebuano, rugodugo in Waray, sampayna or champayna in Northern Mindanao and tinumis in Bulacan and Nueva Ecija) is a Filipino savory stew of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often Dinuguan is a stew of pork, usually pork offal simmered in pig's blood, vinegar, and spices. Blood in Filipino is "dugo" hence the name "dinuguan".
Steps to make Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew:
- Deep fry chicken. Set aside.
- In a pan, saute' onion until translucent. Add cooked chicken. Pour vinegar and water. Add bay leaf,salt and pepper. Do not stir. Let it boil for about15 min or until liquid reduce.
- In another pan simmer coconut milk with salt and pepper for about a min.
- Pour coconut milk in the chicken then simmer again for about 5 mins. Add finger chilie. Serve hot and with "puto" or steam rice cake.
If you are not into internal organs, dinuguan can be served without using any offal, using only choice cuts of pork. This dinuguan recipe consists mainly of meat as I am not that into eating pork innards. Dinuguan comes from the root word dugo, or blood. This dish is so named because it is a stew made with the blood of a freshly-slaughtered pig. Traditionally cooked using a mixture of pork cheeks, lungs and intestines, this version — made with pork belly, cheeks and liver — should make the not-too-adventurous less squeamish.
So that’s going to wrap this up with this exceptional food chicken dinuguan (afc)/ chicken (pork)blood stew recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
