Chicken Liver and Gizzard in Oyster Sauce

By Panlasang Pinoy

Ingredients

1 1/2 lbs. chicken gizzard (cleaned)
1/2 lb. chicken heart
1/2 lb. chicken liver
4 cups water
3-5 bay leaves
1 tsp. salt
1/2 tsp. ground black pepper
1 Maggi Magic Chicken Cube
2 bell peppers (sliced into strips)
1 carrot (sliced thinly)
5 cloves garlic (chopped)
1 onion (chopped)
1 thumb ginger (minced)
3 tbsp. oyster sauce
2 tbsp. cornstarch
12 oz. lemon lime soda
1 cup water
6 tbsp. cooking oil
Salt and ground black pepper to taste

Prep Time20mins
Cook Time60mins
Servings4

Instructions

Boil 4 cups of water and then add 3 to 5 dried bay leaves, 1 teaspoon salt, and ½ teaspoon ground black pepper. Add the chicken gizzard. Continue boiling for 45 minutes or until the gizzards tenderize. Discard the water and wash the gizzards. Set aside.

Combine chicken liver and 2 tablespoons of cornstarch. Mix well.

Heat 4 tablespoons of cooking oil. Fry the chicken liver for around 1 ½ minutes per side. Set aside.

Using the remaining oil (note: add more as needed), sauté the onion, garlic, and ginger until the onion softens.

Add the boiled gizzard. Sauté for 1 ½ minutes.

Add the heart. Sauté until it turns light brown in color.

Pour the oyster sauce and lemon lime soda. Let boil.

Add Maggi Magic Chicken Cube. Stir and then add the carrots. Cook for 1 minute.

Pour 1 cup of water and let it boil.

Thicken the sauce by pouring the slurry (mix 1 ½ tablespoons of cornstarch with 3 tablespoons of water). Stir and cook until the sauce thickens.

Add the bell peppers. Cook for 1 ½ minutes.

Season with salt and ground black pepper.

Transfer to a serving bowl. Serve with rice.