Bopis na Manok

Name: Bopis na Manok
Prep time: 12 min
Cook time: 40 min
Total time: 52 min
Yield: 5 serving
Ingredients: 1 lb. chicken gizzard; 1 lb. chicken heart; 2 medium carrots; 1 large daikon radish; 3 medium red onion; 1 small red bell pepper; 1/4 cup annatto seeds; 1 medium ripe tomato; 5 pieces Thai chili; 1/2 cup white vinegar; 2 thumbs ginger; 3 tablespoons soy sauce; 3 tablespoons patis; 5 cloves garlic; 5 pieces did bay leaves; 1 to 1 1/2 cups water; 3 tablespoons cooking oil; Additional water for boiling

User Reviews

0.0

0 reviews

Unrated

Prep Time
12 mins
Cook Time
12 mins
Total Time
52 mins
Servings
5
Course
Main Course
Cuisine
Filipino

Bopis na Manok

Travis Ellis

Report

This is a recipe for bopis na manok. It is a dish composed of chopped chicken innards.

Share:

I Made This!

Be the first!

Print

14 people printed this

Save this

Be the first!

Ingredients

Servings

1 lb. chicken gizzard cleaned
1 lb. chicken heart cleaned
2 medium carrots minced
1 large daikon radish shredded
3 medium red onion minced
1 small red bell pepper chopped
1/4 cup annatto seeds
1 medium ripe tomato chopped
5 pieces Thai chili chopped
1/2 cup white vinegar
2 thumbs ginger minced
3 tablespoons soy sauce
3 tablespoons patis
5 cloves garlic chopped
5 pieces did bay leaves
1 to 1 1/2 cups water
3 tablespoons cooking oil
Additional water for boiling

Add to Shopping List

Instructions

Heat 6 cup water on a pressure cooker. Add chicken gizzard. cover and pressure cook for 15 minutes. Note: Start the timer once the pressure regulator moves. You can also boil in a regular pot for 45 minutes.
Remove the gizzard from the pressure cooker. Drain the water. Chop into small pieces and set aside.
Meanwhile, boil 6 cups water on a regular pot. Add chicken heart. Boil for 15 minutes. Remove from the pot and chop into small pieces.
Make annatto oil by heating oil in a saucepan. Add annatto seeds. Cook in low heat until the oil turns red.
Heat a cooking pot and pour annatto oil. Note: use a kitchen strainer to filter the seeds.
Saute onion, garlic, ginger, and tomato.
Add the chopped chicken gizzard. Cook for 1 to 2 minutes.
Add chicken heart. Cook for 2 minutes.
Add chili pepper and bay leaves.
Pour soy sauce into the pot. Stir.
Pour water. Let boil. Cover and cook for 15 minutes.
Add vinegar. Let the mixture re-boil. Stir and continue to cook for 5 minutes.
Add carrots, daikon radish, and red bell pepper. Stir. Cook for 3 minutes.
Season with fish sauce and ground black pepper.
Transfer to a serving bowl. Serve.