MARINATED CHICKEN LIVERS AND GIZZARDS

Marinated chicken livers and gizzards

This chicken innards are bizarre foods to some people here in America. But in Philippines and some other countries, no innards are thrown away and left uneaten.  This just have to be cleaned well and then boiled with salt and vinegar to remove unpleasant part or smell of the meat and then marinated overnight for intense goodness! Chicken innards are also popular for barbecuing in a stick over charcoal and then brushed with ketchup and oil in the  middle of cooking. This is very common as street foods and usually satisfies our taste buds! 

This recipe is what I usually cook on occasions and when friends come over because this is one of their favorite dish! I like to marinate it overnight to soak the flavor and the vinegar or lemon juice tenderizes the gizzards! 

We like to dip it in seasoned fermented vinegar called “Pinakurat” you can buy it amazon if Asian market is far distance. 

INGREDIENTS:

  • 2 lb. chicken gizzard
  • 2 lb. chicken liver
  • water just enough to cover the meat
  • 3 tbsp white vinegar or lemon juice
  • 4 pieces fresh/dried bay leaves
  • 1 tsp crushed peppercorn
  • 6 tablespoons cooking oil(half to marinate and half for sauteing)
  • 5 cloves crushed garlic
  • 2 tbsp balsamic vinegar/lemon juice
  • 1/4 cup onions
  • 3 tbsp soy sauce 
  • 1 tsp knorr chicken powder(buy in amazon)
  • 2 tbsp oyster sauce(buy it in amazon)
  • sea salt to taste and ground black pepper
  • chopped chives to garnish
 

INSTRUCTIONS:

  • Boil the chicken gizzards in water uncovered for 30 minutes with salt added and vinegar.
  • Add the liver and boil for another 5 minutes. Do not cover.
  • Drain and let it cool down.
  • Meanwhile, in a bowl, mix balsamic vinegar or lemon juice, bay leaves, crushed peppercorn, half the amount of oil, half the amount of crushed garlic, soy sauce and knorr.
  • In the large ziploc container or in a mixing bowl, put the drained livers and gizzards in, then pour the marinade mixtures.
  • Mix very well and marinate for 5 hours or overnight.
 

READY TO COOK:

  • Heat the remaining cooking oil in a pan.
  • Add the garlic and onions, saute until the color turns light brown.
  • Add in the marinated livers and gizzards with the marinade and stir well. Cover for 5 minutes in medium heat.
  • Add oyster sauce. Stir.
  • Cover for 20 minutes stirring occasionally and gently using two flat spatulas so livers won’t get smashed when mixing.
  • Let the sauce brown the livers and gizzards.
  • Turn the heat off when meat are brown and sauce are absorbed.
  • Garnish with chives.
 

Serve with hot steam rice.  Share and enjoy!

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