Chicken Gizzard Ginataan
Chicken gizzards cooked in coconut milk
Servings: 4 people
Calories: 720kcal
Ingredients
- 3 lbs chicken gizzard
- 2 cups coconut milk
- 1 bunch kangkong leaves
- 1 red bell pepper
- 1 onion minced
- 2 thumbs ginger minced
- 5 cloves garlic minced
- 3 bay leaves
- 3 tablespoons cooking oil
- 1 quart water
- Fish sauce and ground black pepper to taste
Instructions
- Pour the water in a cooking pot. Let it boil.
- Add dried bay leaves and chicken gizzards. Reduce the heat to medium setting. Boil until the gizzard becomes tender (around 35 to 45 minutes). Remove the gizzards from the pot and set it aside.
- Heat the oil in a wok. Sauté the garlic, ginger, and onion.
- Add the boiled gizzards once the onion softens. Sauté for 2 minutes.
- Pour-in the coconut milk. Let it boil. Simmer until it reduces to half.
- Add the bell pepper. Cook for 2 minutes.
- Add the kangkong leaves. Season with fish sauce and ground black pepper.
- Transfer to a serving plate. Serve with rice. Share and enjoy!
Video
Nutrition
Calories: 720kcal | Carbohydrates: 9g | Protein: 67g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 922mg | Sodium: 530mg | Potassium: 1012mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1484IU | Vitamin C: 64mg | Calcium: 98mg | Iron: 13mg