Batchoy Tagalog (Chicken and Liver)

I really don't know how they came up with this kind of dish and the very first time I've heard and seen it, I was a bit skeptical about it. It is not your typical Ilonggo's Batchoy. They used a different kind of noodles and it has baboy's blood in it. 

YES you read it right.

But as you all know, I am that kind who is game when it comes to tasting different (unique) cuisine.

Batchoy Tagalog is not bad at all. But it's something that I would not eat on a daily basis. Especially my husband. He's very picky with foods and is NOT FOND of trying food that's a bit exotic (and with baboy) in it.

Over the past weeks... I've been trying out dishes that aren't cook on a regular basis by Filipinos. I've been experimenting Asian and Italian cuisine, by far. So three days ago, I made my own version of Batchoy Tagalog (but) instead of using it's original recipes; I made it out of chicken and chicken liver.

My husband likes Chicken Tinola. So, this experiment will surely be a hit for him; minus the liver ingredient, though.

There might be a bit of a twist with this dish and may look like your regular tinola soup; but the taste will surely surprise you!

Today, I will be sharing with you how I made my Batchoy Tagalog in  Chicken and Liver.

Ingredients:

Chicken (cut into bite size) (half of whole chicken)

1 pound Chicken Liver

Papaya (just use the other half of a medium size Papaya fruit)

Ginger (thumb size, cut into matchsticks)

Onion (quartered)

1 Long Green Pepper (siling haba)

Cooking Oil

1-2 T of Fish Sauce or Patis (depending on your taste)

Salt & Pepper

3-4 glass cup of Water

Heat a deep wok and put a tablespoon of cooking oil. First, brown the bite size chicken and set aside. Next, do the same to the chicken liver and set aside as well. Add cooking oil as needed.

Then,  start sauteing the ginger and onion.

Add the chicken and simmer for a few minutes.

Seasoned with fish sauce or patis, salt and pepper.

Then, add the water. 

Adding of water depends on how much you'd like your soup to be. The less water you use will thicken it's consistency.

Let boil for 5 minutes.

Now, add the chicken liver and long green pepper; then, let it boil for 10 minutes to make sure that some of the liver will break up into small parts and will mixed well with the soup.

See it's color and texture? 

After 10 minutes, add the papaya fruit and simmer in low heat for another 2-3 minutes.

Taste the soup and adjust the flavor according to your liking. 

Do you know what it taste like?

It taste great for me and my husband even had it for baon or packed lunch to work.

Mind you he's not into liver and all... but he did like this one 👇

The taste is somewhere between, tinola, nilaga and dinuguan!

The Batchoy Tagalog that I've tasted before is still there too... 

But it became more appetizing 😙

Best served with rice and while very hot!

 Enjoy dearS 👌

Hi dearS,

If you like this post, kindly comment below and do share your response. 

Thanks a lot for reading ♥