Home » Main Course » Chicken » Spicy Bloody Duck or Chicken (Dinuguang Bibe O Manok)

Spicy Bloody Duck or Chicken (Dinuguang Bibe O Manok)

published by nobert soloria bermosa on Dec 27, 2008

Try this exotic recipe of duck or chicken.

Dinuguan (Blood stew) is a delicacy in Philippine cuisine. The most popular version of dinuguan is “dinuguang baboy” or known in English as Pork Blood Stew. Try this exotic Filipino dish. Here’s a unique version of dinuguan.

Ingredients:

  • 1 whole duck or chicken (including innards), bones removed and chopped in small pieces
  • duck or chicken blood with vinegar
  • 2 medium-sized onions, chopped
  • 2 medium-sized cloves garlic, minced
  • 1 medium-sized ginger, cut into strips
  • 10 pieces chili pepper (siling labuyo), finely chopped (chili powder will do)
  • 3 leaves of laurel
  • Salt or fish sauce to taste
  • Dash of black pepper
  • msg (optional)

Procedure:

  • Sauté ginger, garlic and onion and add the chopped duck or chicken meat
  • Cook until all water evaporated and meat turn slightly brown mixing occasionally
  • Add the finely chopped chili pepper, black pepper and laurel leaves
  • Add ½ cup of water if the meat is not tender yet and simmer for few minutes until all water evaporated
  • Add salt or fish sauce
  • Pour duck or chicken blood stirring continuously for two minutes to prevent it from sticking in the pan. It’s done.
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Unlike the traditional Filipino dinuguan recipe (pork blood stew), Spicy Bloody Duck or Chicken is dry. This recipe is perfect as appetizer but can be served as meal with rice.

For more recipes by the same author see:

My Main Course Recipes:

Pininyahang Manok (Chicken with Pineapple)

Chicken: A Miracle Food

Chicken (Wings) Curry with Vegetables

My Dessert Recipe: Fruit Macaroni Dessert

My Salad Recipe: Chicken Potato Salad

My Soup Recipe: Tomato Eggflower Soup

9 Responses so far | Have Your Say!

  1. # 1 by Glynis Smy
    December 27th, 2008 at 5:02 am #

    This recipe is a little different for me, I have not heard of it before, I like the way you are sharing traditional dishes with us nobert, thanks.

  2. # 2 by Unofre Pili
    December 27th, 2008 at 5:46 am #

    Ito naman, sarap na naman nito…

  3. # 3 by CHAN LEE PENG
    December 27th, 2008 at 10:21 am #

    What does Unofre means? A Philiphine language?

  4. # 4 by James DeVere
    December 27th, 2008 at 10:26 am #

    Hm. Can’t say I will ever try this one. But good shot . j

  5. # 5 by nobert soloria bermosa
    December 27th, 2008 at 10:43 am #

    Thanks guys,
    Hi Chan, Unofre means “it’s another delicious recipe”

  6. # 6 by PR Mace
    December 27th, 2008 at 6:26 pm #

    Really sounds good.

  7. # 7 by Darlene McFarlane
    December 27th, 2008 at 10:51 pm #

    I appreciate your article and the preparation time it took to share with us but, I don’t think I will try this one.

  8. # 8 by GM
    January 9th, 2009 at 12:25 pm #

    Hi nobert! Id like to try & cook this recipe, yet one of the ingredients is duck or chicken blood with vinegar – ratio of blood:vinegar?

  9. # 9 by nobert soloria bermosa
    January 9th, 2009 at 6:03 pm #

    hi GM,before dripping the blood of the fowl in a bowl just add about 2-3 tsp of vinegar,afterward mix it well so that the blood will not harden.

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