Chichow or also known as Chikchaw or chichaw or Crispy Chicken Proben/Proven is a street food that became famous in Cagayan de Oro City (Northern Mindanao) and now famous everywhere in the Philippines. It is made from breading and deep frying the internals of a chicken. It is called chicken “proventriculus” or chicken proben for short.
What is Proben?
Proventriculus is the true stomach of a chicken and part of a digestive system of chicken and birds. It is found between the crop and the gizzard/baticolon.
This is super crispy and delicious with matching “Suka at Pipino” Dipping Sauce, for the win po talaga ito sa sarap. Favorite ito ng mga estudyante noong wala pang pandemic. Napakasarap nito ibabad sa Suka at Pipino pagka hango at crisping crispy pa. Gawin itong street food business sa inyong lugar at siguradong hit na hit ito.
This recipe includes the FTW suka at pipino dipping sauce recipe (super sarap!!) or you may also match it with Manong Sauce.
Chichow Street Food Recipe
1 kilogram chicken proben (clean it well)
2 cups all purpose flour
3 tbsp cornstarch
2 tsp garlic powder
1 tsp chili powder
2 tbsp patis (fish sauce)
salt and pepper to taste
Clean the chicken proben thoroughly. Once very clean, season with your favorite special patis and lots of pepper powder. (The secret is in the fish sauce or mabangong patis).
Let it marinate for at least 1 hour to absorb the flavors.
In a canister with cover, combine all the dry ingredients and add the chicken proben. Cover the canister tightly, and shake it well until all chicken proben are well breaded. (I-breading maigi ang lahat ng sulok at lahat ng sulok to make it really crunchy).
In a large wok, heat enough oil for deep frying and fry it by batches until crispy and golden brown.
SUKA AT PIPINO SAUCE RECIPE
¾ cup vinegar
⅓ cup distilled water
1 ½ tablespoon brown sugar
1 tbsp pepper (paminta), freshly ground
1 tablespoon lemon juice
1 teaspoon salt
For the Spices:
1 cucumber or pipino, julienned super nipis/ or grated
1 red onion, minced
2 cloves garlic, minced
3-4 red chili peppers, minced (Adjust to your spice level)
In a medium saucepan, mix vinegar, distilled water, brown sugar, freshly ground pepper. Bring it to a boil and just simmer over low heat but don’t cook it for long. This is just done quickly to blend all the ingredients together. Remove from heat and let cool.
Prepare a clean mason jar, and pour in the cooled vinegar mixture. Add all the the spices ingredients: cucumber, onions, garlic and red chili peppers.
Mix it well and let all the ingredients meld together. The longer it soaks the better it taste, cover the jar tightly. Serve as your Chichow dipping sauce. Perfect!
Cooking Notes: You may also use your favorite vinegar or milder version to make it really delicious. Just remove the distilled water because the water is used to dilute the strong sour taste of white vinegar.
Just multiply the ratio above to make a larger batch of sauce if using for business.
How to make it much more uniquely delicious, substitute cornstarch with cassava starch or potato starch. Mas mabango at crunchy!