Prepare to embark on a culinary adventure that will challenge your taste buds and introduce you to the heart of Filipino street food culture! Isaw ng Manok, or grilled chicken intestines, is not just a dish—it's a daring gastronomic experience that separates the adventurous food lovers from the ordinary. This popular Filipino street delicacy transforms what many might consider waste into a crispy, flavorful delicacy that locals absolutely adore. Whether you're a curious foodie or a culinary explorer seeking authentic street food experiences, this recipe will transport you directly to the vibrant streets of the Philippines.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 500g chicken intestines
- 1/4 cup vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon soy sauce
- Skewers
Instructions
- Clean the chicken intestines thoroughly by rinsing them multiple times under cold running water. Remove any excess fat or debris carefully.
- Turn the intestines inside out by gently rolling them between your fingers to ensure complete cleaning. Rinse again with water and drain well.
- In a mixing bowl, combine vinegar, minced garlic, soy sauce, salt, and pepper to create a marinade. Mix ingredients thoroughly.
- Place cleaned chicken intestines into the marinade and let them soak for 10-15 minutes to absorb flavors and tenderize.
- Remove intestines from marinade and carefully thread them onto skewers, ensuring they are evenly distributed and not too tightly packed.
- Preheat grill or charcoal barbecue to medium-high heat. If using a stovetop grill pan, heat it until it's hot and lightly oiled.
- Grill the skewered intestines, turning occasionally to ensure even cooking and prevent burning. Cook for approximately 15-20 minutes until they are golden brown and crispy.
- Check for doneness by ensuring the intestines are fully cooked through and have a slight char on the exterior.
- Remove from heat and let rest for 2-3 minutes. Serve hot with vinegar dipping sauce or your preferred condiment.
Tips
- Cleaning is crucial: Take extra time to thoroughly clean the chicken intestines. The key to a delicious Isaw is impeccable preparation.
- Marination matters: Let the intestines marinate for at least 10-15 minutes to enhance flavor and tenderize the meat.
- Even skewering: Thread the intestines carefully on skewers, ensuring they're not too tightly packed to allow even cooking.
- Temperature control: Maintain a medium-high heat while grilling to achieve that perfect crispy exterior without burning.
- Dipping sauce is essential: Prepare a simple vinegar-based dipping sauce to complement the rich, grilled flavor of the Isaw.
- Safety first: Always ensure the intestines are fully cooked through before serving.
- Serve immediately: Isaw is best enjoyed hot off the grill, with its crispy texture and bold flavors at their peak.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 2g
Protein: 15g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 250mg
