Recipe of Homemade Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew
Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, How to Prepare Ultimate Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew estimated approx 45 mins.
To get started with this recipe, we must first prepare a few ingredients. You can cook Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew using 12 ingredients and 4 steps. Here is how you can achieve it.
I got it in Asian food channel. Curious of the taste. I just estimated the measurement. So far it taste good:)
Ingredients and spices that need to be Take to make Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew:
- 4 head onion, chopped
- 1 kg chicken breasts slice
- 3 piece bay leaf
- 2 cup vinegar
- 1/2 tsp salt
- pinch ground black pepper
- 5 cup pig blood
- 1 cup coconut milk (1st extract)
- pinch salt & pepper for coconut milk
- 1 cup water
- 1 oil for frying chicken
- 2 piece finger chili
Instructions to make Chicken Dinuguan (afc)/ Chicken (pork)Blood Stew
- Deep fry chicken. Set aside.
- In a pan, saute' onion until translucent. Add cooked chicken. Pour vinegar and water. Add bay leaf,salt and pepper. Do not stir. Let it boil for about15 min or until liquid reduce.
- In another pan simmer coconut milk with salt and pepper for about a min.
- Pour coconut milk in the chicken then simmer again for about 5 mins. Add finger chilie. Serve hot and with "puto" or steam rice cake.
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