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.
  
Ingredients:

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.

Other Chiken Adobo Recipes; 

Chicken Adobo, Adobong Ilocano 
Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe 
White Chicken Adobo, Adobong Puti 
Chicken Mushroom Adobo 
Chicken Humba 
Chicken Feet Adobo with Tausi 
Adobo with Chicken Liver and Hard Boiled Egg 
Special Mixed Adobo 
Adobong Atay at Balunbalunan ng Manok sa Pinya 
Chicken Adobo in Oyster Sauce 
Adobong Manok sa Gata, Chicken Adobo in Coconut Milk 
Pork and Chicken Adobo, Adobong Puti 
Chicken Gizzard and Liver Adobo 
Pork and Chicken Adobo with Tanglad 
Duck Breast Adobo, Adobong Pato

One Pot Classic Chicken Adobo with Atsuete

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more