Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken dinuguan (afc)/ chicken (pork)blood stew. It is one of my favorites. For mine, I’m gonna make it a bit unique. 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 is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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
- Get 3 piece bay leaf
- Get 2 cup vinegar
- Make ready 1/2 tsp salt
- Make ready pinch ground black pepper
- Make ready 5 cup pig blood
- Get 1 cup coconut milk (1st extract)
- Prepare pinch salt & pepper for coconut milk
- Prepare 1 cup water
- Prepare 1 oil for frying chicken
- Prepare 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. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
