Recipe for Dinuguang Manok sa Gata


2 tbsp. oil
1 tbsp. crushed garlic
2 tbsp. sliced onions
1 kg. chicken breast fillet, cubed
2 7g. pack MAGGI Flavor-It Meat Powder Chicken
2 cups water
2 cups coconut cream
1 20g. pack MAGGI Sinigang sa Sampalok with Vit. C
1 tbsp. chopped lemon grass (white part only)
2 cups chicken blood, mashed and passed through a strainer
2 pieces sili haba


Dinuguan using chicken meat and chicken blood made creamier with the addition of coconut milk.

1. Heat oil and sauté garlic and onions until limp.
2. Stir in chicken breast and cook until chicken turns white n color.
3. Season with MAGGI Flavor-It Meat Powder and cook for another minute.
4. Pour in water then coconut cream, bring to boil.
5. Add in MAGGI Sinigang sa Sampalok with Vit. C, lemon grass and chicken blood. Stir constantly to avoid curdling and simmer for another 5 minutes.
6. Add siling haba and turn off the heat.

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