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Time needed: 2 hours and 45 minutes.
Makes: 4 servings
½ kilo chicken intestines, cleaned and cut into shorter pieces
½ kilo chicken gizzard, rinsed
¼ kilo chicken liver
¼ kilo chicken breast
10 – 12 cups chicken broth
6 pieces bay leaf
½ tablespoon peppercorns
1 piece large red onion, quartered
6 pieces garlic cloves, smashed
1 piece whole garlic head, minced
2 pieces medium red onion, minced
2 tablespoons ginger, minced
3 pieces siling labuyo chopped
2 tablespoons oyster sauce
3 tablespoons vinegar
1/2 cup rice, cleaned
1/2 cup glutinous rice, washed and soaked
Hard-boiled eggs, for topping
siling labuyo, for topping
Chopped green onions, for topping
In a large pot, place the chicken intestines and water then bring to boil. Replace with new water, add the 6 pcs. Bay leaf, peppercorn, onion quarters, and smashed garlic and boil for 1 hr.
Fry half of the boiled chicken intestines.
In a wide pot saute the onion, garlic, ginger until fragrant. Add the chicken liver let it cook and remove it from the pan. Add half of the chicken intestine, chicken gizzard, and chicken breast, saute the meats until cook season with salt and pepper.
Add the oyster sauce and cook until everything is slightly toasted. Deglazed the pot with chicken broth, add the vinegar and let simmer until the acidic smell has disappeared.
Add both rice, bay leaf, and chicken broth. Cook with constant stirring until the rice has become tender and the texture is like congee. Top with hard-boiled eggs, chopped green onions, fried chicken intestine, chicken liver, and toasted garlic. Serve with calamansi and patis.