Dinuguan Manok, Bicol Style

Dinuguan Manok (Bicol Way) Recipe

Ingredients:

1/2 to 3/4 cup pure coconut milk
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


Method:

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.

Add pure coconut milk to cooked dinuguan and continue simmering, stirring conitnuously, for about 5 minutes. Adjust seasoning to your taste.

Dinuguan Manok - Style 2

Dinuguan Manok (Style 2) Recipe

Ingredients:

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


Method:

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.

Dinuguan Manok - Style 1

Dinuguan Manok (Style 1) Recipe

Ingredients:

1/2 cup sliced tomato
1 cup chicken meat and clean internal organs (finely chopped)
1/2 cup sliced onions
Vinegar to taste (about 1/4 cup)
1 head garlic, chopped fine
1/2 cup chicken blood in 1 cup water
1/2 laurel leaf
Salt and pepper to taste
A few oregano leaves


Method:

Saute garlic; add onion and tomatoes. Add finely chopped chicken meat and internal organs and stir. Cover and continue cooking five more minutes. Add vinegar, salt, pepper, laurel, and oregano and simmer until meat is tender. Add chicken blood diluted with a cup of water. Continue stirring and cooking for 10 minutes. (If blood has coagulated, mash well with banana leaves before adding. To avoid coagulation, have lemon juice or vinegar on saucer where blood pours from the chicken).

Dinuguan

Dinuguan Recipe

Ingredients:

3 cups internal organs (heart, liver, pancreas, and meat with fat)
1-1/2 cups of blood
1/2 cup vinegar mixed with 1 cup water and 1 tablespoon salt
3-1/2 cups water
1 tablespoon salt
1 small onion, sliced
3 segments garlic, pounded
2 hot peppers
3 tablespoons lard


Method:

Clean and cut internal organs into small pieces. Cook in a saucepan (clay or enamel) with the vinegar mixture until tender. In another saucepan, saute garlic and onion. Add boiled internal organs and continue cooking for 5 minutes. Add the blood little by little stirring the mixture while adding and bring to a boil. (Be sure to cut the coagulated blood to small pieces before adding). Add water, season with salt and cook covered a few minutes more. Add hot pepper just before removing from fire. Keep covered and serve hot.