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You are here: Home / Chicken Recipes / Chicken Dinuguan (Dinuguang Manok)

Chicken Dinuguan (Dinuguang Manok)

July 22, 2018 by Manny 6 Comments

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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. Compared to pork, chicken is cheaper but the only tedious part in cooking is cleaning and preparation of the internal organs. This recipe requires live chicken so you can get the blood but if you can buy fresh chicken blood and internal organs for cooking, you can spare the task of slaughtering the live chicken yourself.

 

5.0 from 4 reviews
How to Cook Chicken Dinuguan (Dinuguang Manok)
 
Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
Author: Manny
Recipe type: Chicken Recipe
Cuisine: Filipino
Serves: 4 servings
Ingredients
  • One live chicken
  • ½ kilo chicken liver, gizzard and intestines
  • Chicken blood
  • ½ cup vinegar
  • ½ tsp. ground pepper
  • oil for sauteing
  • 2 cloves garlic, crushed
  • 1 pc red onion, chopped
  • 1 tsp sugar
  • 1 tsp. fish sauce or patis
  • 1 cup water
  • ½ tsp. magic sarap
  • 2 Tbsp. cooking oil
Instructions
    How to cook Chicken Dinuguan:
    1. Prepare a bowl with ½ cup vinegar. This is where you will put the blood from the chicken. Mix the blood and the vinegar for a few seconds and set aside.
    2. Get the internal organs from the chicken, gizzards, liver and small intestines and cut into cubes. Remove the bones from the chicken and cut the chicken meat (with the skin) into cubes. You can also but additional gizzards, liver and intestines.
    3. Make sure to clean the internal organs thoroughly specially the intestines.
    4. In a small wok, heat the oil and saute the garlic and onion for at least 1 minute then put the cubed chicken meat and internal organs and saute for another 2 minutes.
    5. Let it simmer in medium fire until the liquid is almost dry. Then pour 1 cup of water and simmer again until the meat and internal organs are cooked. Put the pepper and magic sarap when the liquid is already boiling.
    6. When the meat and internal organs are almost cooked, pour the chicken blood and put a little sugar to balance the taste of the vinegar in the blood.
    7. Mix until the blood starts to thicken. Add patis to improve the taste then serve hot.
    3.5.3251

     

    Chicken Dinuguan

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    Filed Under: Chicken Recipes Tagged With: Chicken dinuguan, dinuguang manok, filipino recipe, panlasang pinoy

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Tortang Okra (Okra Omelet)
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    Reader Interactions

    Comments

    1. thomas Reyes

      April 10, 2014 at 4:53 am

      Panlasang pinoy thanks you more power

      Reply
    2. Manny

      February 13, 2016 at 9:10 am

      Hi Thomas, thanks for your visit and kind words. Cheers!

      Reply
    3. John henry

      April 6, 2018 at 2:45 am

      Thanks for this Sir Manny.

      Reply
      • Manny

        April 6, 2018 at 3:45 am

        Hi John Henry, you are welcome!

        Reply
    4. Ria

      August 5, 2019 at 7:23 pm

      can i use pork blood instead? thank u

      Reply
      • Manny

        August 6, 2019 at 10:17 pm

        HI Ria, I think you can use pork blood since they taste almost the same. Its just the consistency is a bit different.

        Reply

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