Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas

Cooking Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas is a good way to enjoy chicken liver and gizzards. This dish can be enjoyed as a main dish, like what I always do. You can also serve this as a “pulutan” with your favorite adult beverage.

By looking at the recipe below, you will notice that this is a leveled-up adobo. I tried to add more flavor by incorporating oyster sauce into the mix. I also like the sauce thicker, thus the addition of cornstarch.

Vegetables are always great additions to any dish. It helps enhance the flavor and makes the dish more visually appealing. These were the reasons why snap peas and red bell peppers were added. I think that the idea worked well. What do you think?

This dish is perfect to make when you are craving for something tasty. Talking about taste, make sure to go ahead and cook enough rice as it can help balance the flavor as you enjoy the dish.

I suggest serving this for lunch during the weekend with warm rice. I enjoy eating it with a glass of lemonade. The leftovers can still be served later in the afternoon as pulutan.

 

How to Cook Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas

Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas

Note that the gizzards and liver needs to be prepared first before formally cooking the dish.

The first thing that I dis was to boil the quail eggs. This is the easiest part. Simply combine the eggs with 2 cups water and then let the water reach its boiling point. Once this happens, continue to boil the eggs for 3 minutes. Thats it.

The gizzards, on the other hand, needs to be boiled until tender. It can take 40 to 60 minutes to do this as this part is really tough. You can use a pressure cooker to speed-up the process. Simply pressure cook for 10 to 12 minutes.

I combined the liver with oyster sauce and cornstarch and pan-fried it for at least a minute per side. The outcome will not look appealing, but trust me. This will look pretty later on.

The formal cooking starts when the liver and gizzards are ready. Saute onion and garlic and then add the gizzard. Cook it using the inadobo method by adding soy sauce, vinegar, and water. Add the liver and let everything cook for a good 7 to 8 minutes. Put the veggies and seasonings next. Lastly, add the boiled eggs.

Try this delicious Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas Recipe. I hope that you enjoy cooking and eating this dish just like I did.

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