Lola Anday’s Chicken Kinulob

Name: Lola Anday’s Chicken Kinulob
Yield: Serves 4 to 6
Cuisine: Philippines
Ingredients: One 3- to 4-inch piece fresh ginger, chopped into 3 to 4 pieces; 1 whole free-range chicken (2 pounds), liver and heart reserved; Sea salt and freshly ground pepper; Celery leaves (from about 3 stalks of celery); 2–3 banana leaves; String (for tying the banana leaves around the mouth of the clay pot); 1 head cabbage, quartered; ½ pound tito ng baboy [pork stomach]; 3 leeks, with a bit of the green top left on; Juice of 2 to 3 kalamansi limes; 1 medium white onion, quartered; 2 tablespoons fish sauce

Preparation info

Serves
4 to 6

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Ingredients

½ pound tito ng baboy [pork stomach]
1 whole free-range chicken (2 pounds

Asia
Philippines
Main course
South East Asia
Gluten-free

Method

Scrub the pork stomach with coarse salt to clean and rinse well with water. Place in a large pot of boiling water and cook until fork tender, about 30 to 45 minutes. Set aside to cool and then chop into bite-size pieces.
Stuff the chicken with the pork stomach, onion, and ginger; season the bird with salt and pepper.
Place the stuffed chicken in a pal