Stirfry Chicken Gizzard and Liver with Oyster Sauce

Stirfry Chicken Gizzard and Liver with Oyster Sauce
Stirfry Chicken Gizzard and Liver with Oyster Sauce. Would you wish you have other method of cooking chicken gizzard and liver, balunbalunan at atay ng manok other than adobo? Stop wishing here is an easy cooking method of cooking the chicken offal. This can be served as a main dish, pulutan or in a sizzling plate. Cooking method is fairly easy aside from the especial ingredient called star anise which some of the readers have never use it and the longer cooking of the gizzard to make it tender, everything is as easy as most stirfry cooking. The star anise should be available in most supermarket spice section or any Asian store near your place. The gizzard needs to be pre-boiled till tender before stirfry cooking. The liver only require minimal cooking, liver will tend to taste bitter when over cooked. The star anise is sautéed together with the other aromatic ingredient for maximum flavour. Now here is the recipe of my Stirfry Chicken Gizzard and Liver with Oyster Sauce.

Ingredients:

Chicken Gizzard and Liver

1/2 kilo chicken gizzard
1/2 kilo chicken liver
2-3 cloves garlic, crushed
1/2 head garlic, chopped
1 thumb size ginger, cut into thin strips
1/2 thumb size ginger, cut into slivers
1 medium size onion, chopped
2-3 long red and green chili, sliced diagonally
1/2-3/4 cup oyster sauce
2-3 tbsp. soy sauce
1/2 tsp. ground peppercorns
2-3 pieces star anise
1 small bundle spring onion, chopped
salt to taste
cooking oil

Cooking procedure:

Stirfry Chicken Gizzard and Liver with Oyster Sauce - Cooking Procedure

Wash chicken gizzard and liver thoroughly. Place the gizzard in medium size pan add enough water to cover. Add in the crushed garlic, ginger slices, bring to a boil and simmer for 25 to 30 minutes or until tender. When done discard water and keep aside gizzard to cool down. In the meantime slice the liver into bite size, rinse and drain, keep aside. Now slice the now tender gizzard into bite size, keep aside. In a wok heat generous amount of oil until it start to smoke. Stir in the garlic, ginger strips and star anise for about a minute, add in the onion and continue to stir cook for another minute. Add in the chicken gizzard and stir cook for 3 to 5 minutes. Add in the liver and continue to stir cook for another 2 to 3 minute. Stir in the oyster sauce and 1/2 cup of water bring to a boil and simmer for 10 to 15 minutes stirring occasionally until the liquid turns to a thick oily sauce and almost dry. Season with the ground peppercorns, add the sliced chili and cook for another minute. Serve garnished with chopped spring onions. Alternately serve on a sizzling plate with rice.

See other chicken gizzard and liver recipe:

Adobong Atay at Balunbalunan ng Manok
Adobong Atay at Balunbalunan ng Manok sa Pinya
Chicken Adobo in Oyster Sauce
Special Adobo

Comments

  1. AnonymousMarch 13, 2012 at 4:50 PM

    When will you add the 2-3 tbsp soy sauce?

    ReplyDelete
  2. ut-manMarch 24, 2012 at 9:59 AM

    Sorry It should be added, same time with the oyster sauce, thanks for asking.

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more