Focused recipe
Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas
Stewed chicken liver and gizzard with quail eggs.
Filipino Updated 11/18/2019
Ingredients
Measured from the catalog payload.
- 1 lb chicken liver
- 1 lb chicken gizzard
- 9 pieces quail egg
- 1 piece red bell pepper sliced
- 1 cup snap pea
- 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
- ground black pepper
- 1/2 cup cooking oil
Instructions
13 cooking steps
- Combine 2 cups water and quail eggs in a cooking pot. Let the water boil. Once the water starts to boil, adjust heat to medium. Boil eggs for 3 minutes. Discard water. Let the eggs cool down and then peel-off the shell. Set the eggs aside.
- Boil 4 cups water in a pot. Add the gizzards. Continue to boil for 40 to 60 minutes or until the gizzards are tender. Discard the water. Set gizzards aside.
- Combine liver and oyster sauce. Mix well. Add cornstarch and then gently mix until all ingredients are well distributed.
- Heat ¼ cup oil in a pan. Add the liver. Pan-fry each side for 1 minute. Remove from the pan. Set aside.
- Heat 3 tablespoons oil in a pan. Once the oil gets hot, saute onion and garlic.
- Add the boiled chicken gizzard once the onion softens. Stir-fry for 1 minute.
- Pour soy sauce, vinegar, and ¾ cup water into the pan. Cover and cook for 2 minutes.
- Add the chicken liver. Stir. Cover the pan and continue to cook for 5 to 8 minutes. Note: add more water if needed.
- Put the snap peas and bell pepper into the pan. Cook for 2 minutes.
- Add sugar and then season with ground black pepper and salt.
- Put the boiled eggs into the pan. Stir.
- Transfer to a serving plate. Serve with warm white rice.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Chicken adobong manok, chicken gizzard, sarsa ng lechon Public recipe Revision 1