Chicken Guya Adobo

Chicken Guya Adobo is what I cooked on the second set of the chicken guya with immature eggs set that I bought from South Supermarket in Filinvest Alabang. To those who are new to OPC the first set was made into arroz caldo style. Check out that post of Chicken Guya Lugaw if you are interested.

Chicken Guya Adobo Dish

As I mentioned on my Chicken Guya Lugaw post, the guya set consist of the guya or the oviduct, gizzard, liver, large intestine and off course immature eggs.

Again I have to separate the chicken liver and the immature egg from the pack. As I mentioned before, immature eggs requires less cooking time for the reason that they become rubbery when overcooked. And the liver also hardens when overcooked. I have to first cook the gizzard and the rest of the innards since these parts require longer time to cook. The other parts were added on the final stages of cooking.

Chicken Guya Adobo Recipe

If cooked properly and as long as the immature eggs remain just soft cooked and not overcooked it is a yummy adobo dish that you may want to try. Here is the recipe of my Chicken Guya Adobo.

1 packet chicken guya set
1 head garlic, peeled, crushed
1/2 thumb size ginger, skinned, crushed
1 tsp. crushed peppercorns
3-5 pcs bay leaf
1/3 cup soy sauce
1/3 cup vinegar
salt and pepper
cooking oil
Cooking procedure:

Wash the chicken guya set and drain, separate the liver, the immature eggs, the gizzard and the other innards, cut to serving pieces. In a medium size sauce pan put in the chicken gizzard and the other innards. Add in the garlic, ginger, crushed peppercorns and bay leaf. Add in about 1 1/2 to 2 cups of water, soy sauce, vinegar and about 1/4 cup of cooking oil. Bring to a boil and simmer at low to moderate heat for 20 to 30 minutes or until the liquid is reduced to about half. Add in the liver and continue to cook for 5 to 10 minutes or until the liquid has turned into an oily sauce. Correct saltines if required. Now add in the immature eggs and cook for another 1 to 2 minutes or until the egg start to solidify. Do not overcook. Serve with a lot of rice.

One Pot Classic Chicken Adobo with Atsuete


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