A Winning Dish

11 months ago


This Pangasinense chicken dish will turn your frown upside down.



Recipe by Chef Giney Villar

Photographed by John Ocampo

Makes 3-4 servings


3 Tbsps Vegetable oil

1 Large onion, rough dice

1-2 inch Ginger, sliced into strips

1 Whole chicken, cut into serving portions

4-5 pcs Whole chicken liver

2 Tbsps Atsuete oil

Patis, to season

1 cup Water

2-3 Bird’s eye chilies (siling labuyo)


  1. In a pot, sauté onions in vegetable oil until translucent. Add ginger and continue sautéing until fragrant
  2. Increase the heat then add chicken. Flip the chicken occasionally and continue cooking until browned.
  3. Lower the heat then add liver, atsuete oil, and patis. Continue mixing the ingredients to distribute the newly added ingredients evenly. Cover and continue cooking for five minutes.
  4. Add water and continue simmering the chicken until cooked. Add a little bit more as needed.
  5. Reduce the liquid to a sauce. Mash some of the liver to enrich it. Add the labuyo when almost done. Remove from heat and serve hot with rice.
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