Bopis na manok is the chicken version of bopis. This is a dish composed of chicken innards that were either minced of chopped finely and sauteed in aromatics such as garlic, onion, and ginger before being stewed in vinegar and water. Vegetable such as carrots, bell pepper, and daikon radish are also used in this recipe.
Bopis can be enjoyed as a main dish. It is best eaten with newly cooked white rice. It also makes a good pulutan. I like my bopis extra spicy. I add more chopped chili for this reason. Tabasco sauce also goes well with this dish.
Note that the gizzard needs to really be tender before cooking it with the other ingredients. This was the reason why I used a pressure cooker for it. The heart, on the other hand, is not as tough. You can use a regular pot to boil it.
Ginger, daikon radish, and tomato are optional ingredients. This means that you can still cook bopis without these. However, I think that these makes a good addition to the dish because it helps make it taste better.
While the main ingredient in pork bopis is the lungs. I did not include chicken lungs to this chicken counterpart because it not readily available in my location. Furthermore, I prefer this dish to be simple.
Try this Bopis na Manok Recipe. Let me know what you think.
- 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
- ¼ cup annatto seeds
- 1 medium ripe tomato, chopped
- 5 pieces Thai chili, chopped
- ½ 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 1½ cups water
- 3 tablespoons cooking oil
- Additional water for boiling
- 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.