Saturday, January 30, 2010

Dinuguan Manok - Style 2

dinuguan manokDinuguan Manok (Style 2) Recipe


1 cup chicken meat and clean internal organs, finely chopped.
1/2 cup chicken blood in 1 cup water
2 teaspoons crushed garlic
1/2 cup sliced onion
1/4 cup strong vinegar
2 teaspoons coarse salt
1 tablespoon lard or oil
1/2 laurel leaf (about 1/2 inch square)
A few oregano leaves (1 teaspoon packed)
1/4 teaspoon crushed peppercorns
2 or 3 green hot peppers


Saute the crushed garlic in lard or oil until golden brown. Add onion and then the chicken. Stir to blend.

Add vinegar, salt, pepper, laurel, and oregano. Bring to a boil without stirring then simmer covered. When chicken is tender, add the chicken blood in water and continue cooking stirring mixture. Add hot peppers and bring to a boil.

Adjust seasoning to your taste.

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