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Special Chicken Batchoy with Chili‑Garlic Atsuete Oil
Special Chicken Batchoy with Chili‑Garlic Atsuete Oil – - Recipe

This special chicken batchoy delivers a deeply savory, Visayan‑style broth with multiple chicken cuts for strong value perception. Built for make‑ahead service, it allows fast bowl assembly while offering layered textures and customizable heat for Filipino menus.

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Ingredients

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Build the Chicken Batchoy Broth

Cook and Prepare the Chicken Liver

Make Crispy Garlic and Skin Chicharron

  • Garlic, chopped 75.0 g
  • Chicken Skin 200.0 g

Blanch the Malunggay Miki

  • Malunggay Miki 500.0 g

Prepare the Inasal Isaw and Gizzard

  • Chicken Isaw 250.0 g
  • Chicken gizzard 250.0 g

Mix the Inasal Glaze and Grill

Assemble the Batchoy Bowls

  • Prepared Malunggay Miki
  • Sliced Chicken Liver
  • Sliced Chicken Meat
  • Very Hot Chicken Batchoy Broth
  • Crispy Garlic
  • Chicken Skin Chicharron
  • Spring Onions, sliced 75.0 g
  • Black Pepper, as needed
  • Inasal Isaw and Gizzard Skewers
Created By:
No Chef Image

Kenneth Cacho

 Country Executive Chef

This special chicken batchoy delivers a deeply savory, Visayan‑style broth with multiple chicken cuts for strong value perception. Built for make‑ahead service, it allows fast bowl assembly while offering layered textures and customizable heat for Filipino menus.

...

Preparation

  1. Build the Chicken Batchoy Broth

    • Boil the whole chicken until just cooked.
    • Break down the chicken. Reserve bones and carcass for broth and meat for topping.
    • In a large pot, combine bones, carcass, meat, and water.
    • Bring to a boil, skim impurities, then reduce to a steady simmer.
    • Add onions, leeks, and black pepper.
    • Simmer uncovered for 75 to 90 minutes until the broth is full bodied and aromatic.
    • Add Knorr Chicken Broth Base and stir until fully dissolved.
    • Add guinamos and simmer for 10 minutes to melt into the broth.
    • Taste and adjust. The flavor should be savory, pepper‑led, and gently funky.

  2. Cook and Prepare the Chicken Liver

    • Add chicken liver to the simmering broth for 3 to 4 minutes only.
    • Remove immediately once just cooked.
    • Slice thinly and reserve.
    • Lightly dust with Knorr Chicken Powder before service.

  3. Make Crispy Garlic and Skin Chicharron

    • Slow fry garlic until golden and aromatic.
    • Drain and reserve.
    • Render chicken skin slowly until fat releases and skin turns deep golden.
    • Chop or crush into coarse chicharron.

  4. Blanch the Malunggay Miki

    • Blanch miki briefly in boiling water until just tender.
    • Drain well and portion into bowls.

  5. Prepare the Inasal Isaw and Gizzard

    • Clean isaw thoroughly and par boil until tender. Drain well.
    • Par boil gizzards until just tender and slice thickly.
    • Skewer both for grilling.

  6. Mix the Inasal Glaze and Grill

    • Combine all ingredients until sugar dissolves.
    • Reserve a small portion as dipping sauce.
    • Grill skewers over medium high heat.
    • Baste repeatedly until glossy and lightly charred.
    • Remove and rest briefly.

  7. Assemble the Batchoy Bowls

    • Place miki noodles at the base of each bowl.
    • Add sliced chicken meat and liver.
    • Ladle piping hot broth generously over.
    • Finish bowls with crispy garlic, chicharron, and spring onions.
    • Add extra black pepper if desired.
    • Serve with inasal isaw and gizzard skewers and reserved dipping sauce on the side.
Created By:
No Chef Image

Kenneth Cacho

 Country Executive Chef
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