Lola Anday’s Chicken Kinulob

Preparation info
  • Serves

    4 to 6

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About


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


    1. 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.
    2. Stuff the chicken with the pork stomach, onion, and ginger; season the bird with salt and pepper.
    3. Place the stuffed chicken in a pal