Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas
User Reviews
0.0
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Unrated
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Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Calories
1798 kcal
-
Course
Main Course
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Cuisine
Filipino
Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas
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Stewed chicken liver and gizzard with quail eggs.
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Ingredients
- 1 lb chicken liver
- 1 lb chicken gizzard
- 9 pieces quail eggs
- 1 piece red bell pepper sliced
- 1 cup snap peas
- 3 tablespoons oyster sauce
- 1 teaspoon granulated white sugar
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 1 piece onion chopped
- 4 cloves garlic crushed
- 3/4 cup water
- Salt and ground black pepper to taste
- 1/2 cup cooking oil
Instructions
- Combine 2 cups water and quail eggs in a cooking pot. Let the water boil. Once the water starts to boil, adjust heat to medium. Boil eggs for 3 minutes. Discard water. Let the eggs cool down and then peel-off the shell. Set the eggs aside.
- Boil 4 cups water in a pot. Add the gizzards. Continue to boil for 40 to 60 minutes or until the gizzards are tender. Discard the water. Set gizzards aside.
- Combine liver and oyster sauce. Mix well. Add cornstarch and then gently mix until all ingredients are well distributed.
- Heat ¼ cup oil in a pan. Add the liver. Pan-fry each side for 1 minute. Remove from the pan. Set aside.
- Heat 3 tablespoons oil in a pan. Once the oil gets hot, saute onion and garlic.
- Add the boiled chicken gizzard once the onion softens. Stir-fry for 1 minute.
- Pour soy sauce, vinegar, and ¾ cup water into the pan. Cover and cook for 2 minutes.
- Add the chicken liver. Stir. Cover the pan and continue to cook for 5 to 8 minutes. Note: add more water if needed.
- Put the snap peas and bell pepper into the pan. Cook for 2 minutes.
- Add sugar and then season with ground black pepper and salt.
- Put the boiled eggs into the pan. Stir.
- Transfer to a serving plate. Serve with warm white rice.
- Share and enjoy!
Nutrition Information
Show Details
Calories
1798kcal
(90%)
Carbohydrates
53g
(18%)
Protein
91g
(182%)
Fat
136g
(209%)
Saturated Fat
16g
(80%)
Cholesterol
1641mg
(547%)
Sodium
5076mg
(212%)
Potassium
1822mg
(52%)
Fiber
8g
(32%)
Sugar
19g
(38%)
Vitamin A
55040IU
(1101%)
Vitamin C
304mg
(338%)
Calcium
154mg
(15%)
Iron
45mg
(250%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1798 kcal
% Daily Value*
| Calories | 1798kcal | 90% |
| Carbohydrates | 53g | 18% |
| Protein | 91g | 182% |
| Fat | 136g | 209% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 1641mg | 547% |
| Sodium | 5076mg | 212% |
| Potassium | 1822mg | 39% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 55040IU | 1101% |
| Vitamin C | 304mg | 338% |
| Calcium | 154mg | 15% |
| Iron | 45mg | 250% |
* Percent Daily Values are based on a 2,000 calorie diet.
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