Chicken Gizzard Ginataan
It may sound strange to eat chicken gizzard, but this is something a lot of Filipinos are familiar with. But it is also quite likely that you’ve only tasted this nifty ingredient in street food. Once you’ve tried my Chicken Gizzard Ginataan recipe, however, you may end up getting more and more balun-balunan in the…
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It may sound strange to eat chicken gizzard, but this is something a lot of Filipinos are familiar with. But it is also quite likely that you’ve only tasted this nifty ingredient in street food. Once you’ve tried my Chicken Gizzard Ginataan recipe, however, you may end up getting more and more balun-balunan in the market if given the chance. This is one creamy and salty dish that’s got plenty of flavor and aroma to it. We can thank our bay leaves and ginger partially for that.
What is Chicken Gizzard Ginataan?
There’s a good reason why Filipino cuisine is filled with ginataan recipes. Coconut milk is just about the perfect component to give any recipe a load of creaminess without disturbing the balance in flavors for a savory dish. It is also actually a great way to have something nice and milky if you are lactose intolerant. And so a lot of your ginataan favorites can cater to your friends and family that cannot consume lactose.
Mix in some chicken gizzard!
And yes, we all know that coconut milk stew makes for a great and comforting dish. But to add some richness and meatiness to our dish, I mixed in 3 pounds of delicious chicken gizzard! We also mix in some kangkong leaves and bell pepper for a bit of crunch and veggie goodness in our stew. There’s a bit more we will need to make this recipe though.
Chicken Gizzard Ginataan Ingredients
As I mentioned earlier, this dish will be making use of 3 lbs. of chicken gizzard. And of course, we will also need our 2 cups of coconut milk, 1 bunch of kangkong leaves, and 1 red bell pepper.
Get your knife ready too because you have to mince 1 onion, 2 thumbs of ginger, as well as 5 cloves of garlic. And prepare 3 bay leaves, 3 tablespoons of cooking oil, 1 quart of water, as well as some fish sauce and ground black pepper to complete your list! Now we can get to cooking!
Chicken Gizzard Ginataan Recipe
1. Boiling water
First things first, we have to pour the water into a cooking pot. Turn your stove on, and wait for the heat to get the water boiling.
2. Letting the gizzards get tender
You should now place the dried bay leaves and chicken gizzards in the pot, and then take the heat down to medium. Get ready to wait for a while as we will just boil the mixture until the gizzard gets tender. This should take about 35 to 45 minutes.
Once the chicken gizzard has gotten softer, you can remove them from the pot. Set them aside for now.
3. Sautéing the garlic, ginger, and onion
It’s time for us to grab our wok, and put the cooking oil inside. Heat this up, and once hot, you can toss in your garlic, ginger, and onion. Just sauté these together.
4. Letting the coconut milk simmer
Have the onions softened? If the answer’s yes, you can now pull out your boiled gizzards from earlier, and add them to the mixture. Sauté these for 2 minutes before incorporating coconut milk. Let the mixture boil, and then just simmer until the liquid reduces to half.
5. Adding some of the vegetables
Then we can place our bell pepper in the wok too. Continue cooking for 2 minutes, and then proceed to add your kangkong leaves. You may incorporate as much fish sauce and ground black pepper as you like.
How to Serve Chicken Gizzard Ginataan
Finish it all off by transferring your food to a serving plate. Of course, this would not be complete without plenty of warm rice to have your stew with! Definitely serve some on the side, and be generous with it because you will most likely have seconds– that’s both for the Chicken Gizzard Ginataan and the rice.
But if this is all a bit too much for you and your guests, we can simply store the ginataan.
How to Store Chicken Gizzard Ginataan
Now an essential aspect of storage for most stews is having an airtight container with a lid ready. Simply transfer the leftover ginataan to the container, and let this cool down to room temperature. Then you can place the cover on top, and keep your food in the fridge for about 3 days more. But of course, it would be best to double check your ginataan before reheating and eating. Watch out for any foul odors that may be indicative of spoilage.
And that’s it! You now have all the tools and knowledge you need to make Chicken Gizzard Ginataan. Although if you have questions, you may just scroll below for the comments section. I will try to answer your queries as quickly as I can!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chicken Gizzard Ginataan
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!
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