Ingredients
– 3 lbs chicken gizzard
– 2 cups coconut milk
– 1 bunch kangkong leaves
– 1 red bell pepper
– 1 minced onion
– 2 thumbs minced ginger
– 5 cloves minced garlic
– 3 bay leaves
– 3 tablespoons cooking oil
– 1 quart water
– Fish sauce to taste
– Ground black pepper to taste
Instructions
1-First Step: Pour water into a cooking pot and bring to a boil.
2-Second Step: Add dried bay leaves and chicken gizzards. Reduce heat to medium and boil until the gizzards become tender, about 35 to 45 minutes. Remove gizzards and set aside.
3-Third Step: Heat cooking oil in a wok or pan, then sauté garlic, ginger, and onion until softened.
4-Fourth Step: Add the boiled gizzards and sauté for 2 minutes.
5-Fifth Step: Pour in coconut milk, bring to a boil, then simmer until the liquid reduces to half.
6-Sixth Step: Add red bell pepper and cook for 2 minutes.
7-Seventh Step: Add kangkong leaves and season with fish sauce and ground black pepper to taste.
8-Final Step: Transfer to a serving plate and serve with warm rice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏲️ Boil gizzards until fork-tender to avoid chewiness.
❄️ Cool completely before fridge storage up to 3 days.
🍚 Pair with hot rice to soak up rich creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Stews
- Method: Stovetop
- Cuisine: Filipino
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 recipe
- Calories: 720 kcal
- Sugar: 3 g
- Sodium: 530 mg
- Fat: 46 g
- Saturated Fat: 25 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 67 g
- Cholesterol: 922 mg