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

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