Thursday, 16 January 2014

Stir-Fried Chicken Heart and Gizzard




Chicken heart and gizzard are just one of those things that must not run out of stock in our freezer.  Some people may regard these chicken parts bizarre but we are Filipinos and Filipinos and most Asians love innards of any sorts :-)

In the Philippines, chicken heart is usually sold with the chicken liver.  Here in Qatar, however, they are sold separately.  Which is favorable for me since I am not so much into the liver part.  In case you haven't tasted chicken heart and gizzard, well the first taste mildly like chicken and gizzard is almost tasteless which is good unlike the chicken liver that sometimes tastes metallic and yucky.  I just don't know how my sister cooks chicken liver adobo.  I like chicken liver the way she cooks it because it is savory and sweet not yucky.

I have come up with several experimental recipes involving chicken gizzard and/or heart and one is this stir-fried version.  Like in the usual adobo style of cooking chicken gizzard and that of the liver, I used soy sauce, and other things like Worcestershire sauce to make the dish savory.  This is great as a main dish and a pulutan (beer companion) as well.

     STIR FRIED CHICKEN HEART & GIZZARD

Ingredients :

Chicken Gizzard - 150 g
Chicken Heart - 150 g
Low Sodium Soy Sauce - 3 tbsp
Worcestershire Sauce - 2 tbsp
Mixed Peppers (black, white, pink, green), ground
Garlic, chopped - 7 cloves
Onions, diced - 1 medium
Onions, sliced into rings - 1 medium
Sunflower Oil - 1 tbsp
Water - 3 cups or until the meat are tender

Cooking Procedure :

1. Marinade the gizzard and heart with mixed peppers, soy sauce and Worcestershire sauce.  Drain and set aside the marinade sauce
2. Place the oil and the garlic in a frying pan and saute them until aromatic.  Add in the onions and stir.
3. Toss in the gizzard and heart and stir fry for about 5 minutes stirring occassionally
4.  Pour the marinade sauce and water on the meat.  Sprinkle with additional mixed peppers and bring to a boil.  Simmer for about 25 minutes or until the meat are tender.  Add more water as needed. Continue cooking until all the liquids have evaporated.
5.  Toss in the onion rings and give a quick stir (do not let it wilt).  Remove from fire.





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