Stir-Fried Chicken Gizzards: A Filipino Recipe
Chicken gizzard is a popular dish in the Philippines. Aside from being an inexpensive meat, it can be cooked in many delicious ways, including marinated, barbecued, stir-fried, or stewed.
I am going to share a chicken gizzard appetizer recipe that I like to cook for my family. You can easily turn it into a main course by adding some veggies, such as green beans and/or carrots.
Important Note: Gizzard has some pros and cons for health. Please check with your health care professional make sure it's ok for you to consume.
- 1/4 kg chicken gizzard
- 1 head garlic, sliced
- 3 onions, sliced
- 3 green chilis, sliced
- 1 red bell pepper, sliced
- Dash of salt
- Pinch of pepper
- 3 tablespoons vegetable oil
- 2 tablespoons olive oil, for marinating
Note About Measurements: You may modify the recipe as you wish; for example, you could add more garlic, onions, or chilis.
- Wash the gizzards well. Some people use salt to rub away the stench and then wash them under running water so that no residue will be left.
- Fill the pot halfway with water, put it on the stove, and turn the heat to the highest level. When the water is boiling, add the gizzards. Let it boil for 5 to 8 minutes. I added a piece of laurel leaf for the aroma.
- Using a strainer, drain the gizzards and transfer them to a bowl. Marinate 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. You may also choose to add some veggies, such as green beans and/or sliced carrots.
- Heat the vegetable oil in a pan. Saute the onions and garlic. Add the chilies. Add the marinated chicken gizzards. Stir-fry for 3-5 minutes (or more), though take care that the veggies and spices don't burn. Remember that the gizzards were already cooked, so you don't need to cook for too long. Stir-fry until your desired level of doneness. Gizzard meat is a bit tough and chewy (not unlike bubblegum).
- We often serve this appetizer with a dipping sauce made of soy sauce with calamansi juice (Philippine lime).
- We also like this Asian-style dipping sauce: 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 this dish is to be cooked as a main course, you may add some oyster sauce to the stir-fry before serving it.
- Serve with cold drinks. Ice-cold beer is a great choice!
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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
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