Name: Chicken Gizzard Ginataan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Filipino
Ingredients: 1 pound Chicken Gizzard (Can be substituted with chicken thighs if gizzards are unavailable.); 2 cups Coconut Milk (Use almond milk for a lighter option, but it will alter the creaminess.); 2 cups Kangkong Leaves (Spinach or Swiss chard can be used if kangkong is not available.); 1 medium Red Bell Pepper (Any sweet bell pepper can be used interchangeably.); 1 medium Onion (minced) (Yellow or white onion works best.); 1 tablespoon Ginger (minced) (Fresh ginger is best; ground ginger may be used in a pinch.); 4 cloves Garlic (minced) (Fresh is preferred; use garlic powder as an alternative.); 2 pieces Bay Leaves (Ensure to remove before serving.); 2 tablespoons Cooking Oil (Choice of vegetable oil or coconut oil is ideal.); 1 quart Water (Used for boiling gizzards to tenderness.); 2 tablespoons Fish Sauce (Soy sauce for a vegetarian version; adjust to taste.); 1 teaspoon Ground Black Pepper (Can use white pepper for a milder taste.)

Description

A delicious and creamy dish made with chicken gizzards and coconut milk.

Ingredients

Scale

1 pound Chicken Gizzard (Can be substituted with chicken thighs if gizzards are unavailable.)
2 cups Coconut Milk (Use almond milk for a lighter option, but it will alter the creaminess.)
2 cups Kangkong Leaves (Spinach or Swiss chard can be used if kangkong is not available.)
1 medium Red Bell Pepper (Any sweet bell pepper can be used interchangeably.)
1 medium Onion (minced) (Yellow or white onion works best.)
1 tablespoon Ginger (minced) (Fresh ginger is best; ground ginger may be used in a pinch.)
4 cloves Garlic (minced) (Fresh is preferred; use garlic powder as an alternative.)
2 pieces Bay Leaves (Ensure to remove before serving.)
2 tablespoons Cooking Oil (Choice of vegetable oil or coconut oil is ideal.)
1 quart Water (Used for boiling gizzards to tenderness.)
2 tablespoons Fish Sauce (Soy sauce for a vegetarian version; adjust to taste.)
1 teaspoon Ground Black Pepper (Can use white pepper for a milder taste.)

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Instructions

In a pot, bring 1 quart of water to a rolling boil.
Once boiling, add the dried bay leaves and chicken gizzards. Reduce the heat to medium and simmer until they are fork-tender.
In a wok, heat a splash of cooking oil over medium heat. Sauté the minced garlic, ginger, and onion until fragrant.
Add the boiled chicken gizzards to the wok. Sauté for an additional 2 minutes.
Gradually incorporate coconut milk into the mixture. Bring it to a gentle boil, then simmer until the sauce thickens.
Toss in the diced red bell pepper and cook for an extra 2 minutes.
Gently fold in the kangkong leaves. Season with fish sauce and black pepper to taste.
Ladle the Chicken Gizzard Ginataan over warm rice and enjoy.

Notes

This dish is versatile and can be adjusted with available ingredients.
Ensure to remove bay leaves before serving to avoid bitterness.
Adjust seasoning based on preference for saltiness or spice.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Filipino

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 24g
Saturated Fat: 16g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 30g
Cholesterol: 120mg