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.
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.
- 1 lb chicken liver
- 1 lb chicken gizzard
- 9 pieces quail eggs
- 1 piece red bell pepper sliced
- 1 cup snap peas
- 3 tablespoons oyster sauce
- 1 teaspoon granulated white sugar
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 1 piece onion chopped
- 4 cloves garlic crushed
- 3/4 cup water
- Salt and ground black pepper to taste
- 1/2 cup cooking oil