Chicken Gizzard Ginataan

Method8 steps · about 1 hr 20 min

1. 1

   Step 1: Pour the 1 quart water into a suitable cooking pot and bring it to a boil.

   Uses 1 quart water, for boiling the gizzards

2. 2

   Step 2: Add the gizzards and bay leaves (3). Reduce the heat to medium and maintain a gentle boil for about 35–45 minutes, until the gizzards are tender and reach 165°F (74°C). Lift out and drain the gizzards, setting them aside for the wok; discard the bay leaves and boiling liquid.

   Boil gizzards · 45 minUses Boiling gizzard water · 3 lb chicken gizzards · 3 bay leaves

   
3. 3

   Step 3: Heat the 3 tbsp cooking oil in a wok. Add the minced garlic (5), ginger (2) and onion (1) and sauté until the onion softens.

   Uses 3 tbsp cooking oil · 5 garlic cloves, minced · 2 thumb-sized pieces ginger, minced · 1 onion, minced

   
4. 4

   Step 4: Add the tender, drained gizzards to the softened aromatics and sauté together for 2 minutes.

   Sauté gizzards · 2 minUses Tender drained chicken gizzards · Sautéed garlic, ginger and onion

5. 5

   Step 5: Pour in the 2 cups coconut milk and bring to a boil. Reduce the heat and simmer gently until the liquid has reduced by about half, stirring as needed to prevent scorching.

   Uses Gizzards with sautéed aromatics · 2 cups coconut milk

   
6. 6

   Step 6: Add the sliced red bell pepper (1) and simmer for 2 minutes.

   Cook bell pepper · 2 minUses Gizzards in reduced coconut sauce · 1 red bell pepper, sliced

7. 7

   Step 7: Add the kangkong leaves (1 bunch) and stir until wilted and cooked. Season to taste with fish sauce and ground black pepper.

   Uses Coconut gizzards with bell pepper · 1 bunch kangkong leaves · Fish sauce, to taste · Ground black pepper, to taste

   
8. 8

   Step 8: Serve hot with cooked rice, sharing the ginataan between 4 people. Refrigerate leftovers promptly in a covered container and use within 3 days; reheat to 165°F (74°C).

   Uses Finished chicken-gizzard ginataan · Cooked rice, to serve