Chicken Guya Lugaw
Chicken Guya Lugaw. Have you tried Lugaw or Arroz Caldo with chicken innards with immature eggs? Today I am sharing you my Chicken Guya Lugaw. If you are from the South of Metro Manila, Alabang in particular South Supermarket at Filinvest Alabang you could find all kinds of farm poultry products like black chicken to native ducks, they are frozen but it is good enough if you live in Metro Manila. I found these chicken guya set complete with immature eggs.
I bought a couple of packs the other pack I intend to cook adobo and today I made Chicken Guya Lugaw. The Guya set consist of the guya or the oviduct, gizzard, liver, large intestine and off course immature eggs.
I have to separate the chicken liver and the immature egg from the pack. The immature eggs requires less cooking time for the reason that they become rubbery when overcooked. The liver also hardens when overcooked. The gizzard and the rest of the innards will require longer time to cook.
Cooking the rice for my Chicken Guya Lugaw, is no different from my other Lugaw or Arroz Caldo recipes. Should you want to check them out just click the link list below.
Here is the recipe of my Chicken Guya Lugaw.
1 packet chicken guya set
2 cups glutinous rice
1 cup regular rice
1/2 head garlic, chopped
1 medium size onion, chopped
2-3 thumb size ginger, cut into thin strips
1/4 cup fish sauce
1 tsp. turmeric powder
4-5 cups chicken stock
salt and pepper
1/2 head garlic chopped, crispy fried, reserve oil
1 small bundle spring onion, chopped
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 small sauce pan boil the chicken gizzard and the other innards for 20 to 30 minutes. Drain and rinse keep aside. Wash the glutinous rice and regular rice, keep aside. In large sauce pan sauté garlic, ginger and onion until fragrant. Add in the boiled chicken gizzard, liver and the fish sauce, stir cook for 1 to 2 minutes. Add in the rice and stir cook for another 3 to 5 minutes, until all the juices is absorbed by the rice. Now add in the chicken stock, bring to a boil and simmer for 30 to 35 minutes or until rice start to disintegrate and form a thick rice soup add more water as necessary. Add in the turmeric powder and season with salt and pepper to taste, continue to cook for another 1 to 2 minutes. 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 garnished with chopped spring onion and fried garlic. Drizzle with some oil from frying the garlic and with kalamansi.
See other Lugaw and Arroz Caldo recipes;
Chicken Feet Arroz Caldo
Chicken Arroz Caldo with Salted Egg
Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay
Lugaw, Beef Cheeks and Tripe Combination
Beef Cheeks Lugaw
Chicken Arroz Caldo with Bacon
Goto, Beef Tripe Lugaw
Special Lugaw, Special Pinoy Congee