Prepare to embark on a mouthwatering journey through Filipino cuisine with this extraordinary Chicken Liver and Gizzard Stew that promises to transform your dinner table into a gourmet experience! Imagine tender chicken liver and perfectly cooked gizzards, complemented by delicate quail eggs and crisp snap peas, all harmoniously blended in a rich, savory sauce that will make your family and friends beg for seconds. This isn't just a recipe; it's a culinary adventure that brings the vibrant flavors of the Philippines right to your kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 500 g chicken liver
- 500 g chicken gizzard, cleaned
- 12 quail eggs, boiled
- 1 cup snap peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon cooking oil
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Clean the chicken livers and gizzards thoroughly under cold running water. Pat them dry with paper towels.
- In a small pot, bring water to a boil and gently add the quail eggs. Boil for about 4-5 minutes until they are hard-boiled. Once done, transfer them to a bowl of ice water to cool. Peel the quail eggs and set them aside.
- Heat the cooking oil in a large pan or skillet over medium heat. Once the oil is hot, add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic to the pan and sauté for another minute until fragrant. Be careful not to burn the garlic.
- Next, add the cleaned chicken gizzards to the pan. Stir-fry for about 5-7 minutes until they are browned and cooked through.
- Once the gizzards are cooked, add the chicken livers to the pan. Cook for an additional 5-7 minutes, stirring occasionally, until the livers are browned and cooked through. The livers should still be tender and slightly pink in the center.
- Pour in the soy sauce and season with salt and pepper to taste. Stir well to combine all the ingredients.
- Add the snap peas to the pan and stir to incorporate them into the stew. Cook for another 3-4 minutes until the snap peas are tender but still crisp.
- Finally, gently add the boiled quail eggs to the stew, stirring carefully to avoid breaking them. Allow the stew to simmer for an additional 2-3 minutes to heat the eggs through.
- Once everything is well combined and heated, taste and adjust the seasoning if necessary. Remove from heat.
- Serve the Chicken Liver and Gizzard Stew hot, garnished with fresh herbs if desired. Enjoy with steamed rice or crusty bread for a complete meal.
Tips
- Cleaning is Crucial: Thoroughly clean chicken liver and gizzards under cold running water to remove any impurities and ensure food safety.
- Temperature Control: Cook liver carefully to maintain its tender texture - it should be slightly pink in the center to prevent becoming tough and dry.
- Fresh Ingredients Matter: Use fresh quail eggs and crisp snap peas for the best flavor and texture.
- Don't Overcrowd the Pan: Stir-fry ingredients in batches if necessary to ensure proper browning and prevent steaming.
- Seasoning Secret: Adjust soy sauce and salt gradually, tasting as you go to achieve the perfect balance of flavors.
- Egg Handling: Gently add boiled quail eggs at the end to prevent breaking and maintain their delicate appearance.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 45g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 550mg
