Dinuguan Manok, Chicken Dinuguan

Dinuguan Manok
Dinuguan Manok, Chicken Dinuguan. By change I found frozen cooked chicken blood on the frozen meat section of South Supermarket in Filinvest Alabang. It’s the same supermarket that I usually go when I am looking for some traditional ingredients used in authentic Pinoy dishes. Their frozen meat and fish section is a goldmine of hard to find traditional Pinoy dish ingredients. Ever since I started OPC I wanted to make dinuguan manok using real chicken blood.

Chicken Dinuguan

I was actually planning to buy live chicken until the time I found those frozen chicken blood at South Supermarket. The first time I had dinuguan na manok was decades back during on one of my job assignment in Tabaco, Albay. That was unforgettable dish and was planning to replicate it but I never have a change. Now after all those years I finally cook dinuguan manok.
Chicken Dinuguan Recipe

My version of dinuguan na manok is similar in appearance, the way I remember it of course, the chicken blood sauce was not as smooth compared to pork blood, the reason is chicken blood coagulates easily and firmer similar to a plastic texture. This is my version so cooking method is basically similar to my other pork dinuguan recipes. The resultant dish was really delicious, it may not be visually appealing to most but to dinuguan loving Pinoy it makes one drool. Here is the recipe of my version of Dinuguan Manok, Chicken Dinuguanok


Frozen Chicken Blood

1 kilo chicken, cut into serving pieces bone in
2 blocks frozen boiled chicken blood
1/2 head garlic, chopped
1 thumb size ginger, sliced
2 cups vinegar
1/4 cup fish sauce
1/4 cup soy sauce
1 large size onion, chopped
3-5 pcs. long green chili
2-3 pcs. bay leaf
2-3 tbsp. oregano flakes
cooking oil

Cooking procedure:

Dinuguan Manok - Cooking Procedure

Dice the chicken blood and place in a blender, add in 1 cup of the vinegar and blitz until smooth, keep aside. In a sauce pan sauté garlic, ginger and onions until fragrant. Stir in the chicken meat and stir cook until color changes to golden brown and it start to render fat. Add in the soy sauce, fish sauce and stir cook for 3 to 5 minutes. Add the remaining vinegar and bay leaf, lower heat and simmer uncovered, add water if necessary for 10 to 15 minutes or until tender and the liquid is reduced to about half. Add in the blended chicken blood and oregano. Simmer and keep stirring for 5 to 10 minutes or until blood is cooked and the sauce is reduced to a thick sauce consistency. Correct saltines if required. Add the long green chili and cook for another 2 to 3 minute. Serve hot with a lot of rice.


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