Chicken Gizzard Recipe
Stir-Fried Chicken Gizzard
Chicken gizzard is one of the popular pinoy dishes. Aside from being inexpensive, it can be cooked in any satisfying way. Marinated, barbecued, stir fried or stewed. As usual, the popular pinoy type of cooking is "adobong atay ng manok with balunbalunan" (adobong chicken liver with gizzard). It is easy to prepare and the sauce helps take off the stench.
This time, I am going to share another recipe that I cooked for the family. This is just an appetizer, however, if you want to make it as part of your main course, you can add some veggies such as green beans and/or carrots.
Note: Gizzard has some pros and cons for health. Kindly check first if this meal is good for your health. Moreover, for those who aren't eating such food, you may opt to read but please keep your negative reactions to yourself. Positive criticism is welcome.
- 1/4 kl Chicken gizzard
- 1 head Garlic, sliced
- 3 pcs Onion, sliced
- 3 pcs Green chili, sliced
- 1 pc Red bell pepper, sliced
- A dash of Salt
- A pinch of Pepper
- 3 tbsp Vegetable oil
- 2 tbsp Olive oil, for marinating
The ingredients I listed above are what I used when I prepared this dish. You may modify it as you wish, such as adding some more garlic, onions or chili. Moreover, I discovered from Wikipedia what a dash and a pinch means. Maybe you already know what they mean, but those terms can be a bit confusing for me, so I googled it and found out that a dash is 1/8 teaspoonful while a pinch is 1/16 teaspoonful. So again, you may also modify the amount of salt and pepper that you wanna use. Everything depends on your palate. Have fun cooking.
- Wash the gizzard well. Some people uses salt to rub away the stench then wash it under the running water so that no residue will be left.
- Half fill the pot with water, put it in a stove and turn the heat to the highest level. When the water is on a boiling point, add the gizzard. Let it boil for 5 to 8 minutes. I added a piece of laurel leaf for an aroma.
- Use a strainer to take off water from the gizzard. Put the gizzard in a bowl. Marinate it with salt, pepper and olive oil. Note that you may also use sesame oil which has a stronger flavor than olive oil.
- While marinating, prepare all the other ingredients. Slice the onions, garlic, bell pepper and chilies. Like I've mentioned before, you may also want to add some veggies such as green beans and/or slice of carrots.
- Heat oil in a pan. I used vegetable oil here, which is better for a stir fry. Just use a small amount so as not to burn the other ingredients.
- Saute onions and garlic. Add the chilies. Then add the marinated chicken gizzard. Stir fry for 3-5 minutes (or more). Remember, though, that the gizzard was already cooked since it was boiled beforehand. It just depends on how well you want it done since the gizzard is kinda tough (like a bubblegum when you eat it). Just make sure that the veggies and spices don't burn.
- Serve with a dipping sauce. We used soy sauce with calamansi (Philippine lime). You may also try other dipping sauces, such as the oriental sauce I have in mind. Mix together 1/4 cup soy sauce, 1/4 cup vinegar, 1 tbsp sesame oil, a pinch of sugar, finely chopped garlic and green onion.
Alternately, if you don't want to prepare a dipping sauce and (especially) if the dish is to be cooked as a main course, you may add some oyster sauce to the stir-fry before serving it.
This is best served with cold drinks. Am I seeing some ice cold beer here?
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