5.0 from 3 votes
Liver and Gizzard with Sweet Peas
Liver and Gizzard with Sweet Peas is hearty, tasty, and perfect for a family gathering. The combination of cream, quail eggs, and sweet peas gives this recipe a rich flavor the whole family will love.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 356 kcal
Course:
Main Course
Cuisine:
Filipino
Ingredients
- ¼ cup canola oil
- 1 pound liver, cut into bite-size pieces
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound gizzard, cut into bite-size pieces
- 1 tablespoon fish sauce
- 2 cups water
- 1 large carrot, peeled and diced
- 1 cup frozen green peas, thawed
- 8 pieces quail eggs, hard-boiled and peeled
- 1 cup table cream (all-purpose cream)
- salt and pepper to taste
Instructions
- In a skillet over medium heat, heat oil. Add chicken liver in a single layer and cook until lightly browned. Turn and continue to cook until lightly browned but not cooked through. Remove from heat and set aside.
- Remove excess oil from pan except for about 1 tablespoon. Add onions and garlic and cook until limp.
- Add gizzard and cook, stirring regularly, until lightly browned.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add water and bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and cook for about 25 to 30 minutes or until gizzard is fork-tender. Add more water in ½ cup increments as needed to maintain 1 cup of liquid.
- Add carrots and cook until half done.
- Add green peas, quail eggs, liver, and cream, stirring gently to combine.
- Continue to cook for about 4 to 6 minutes or until vegetables are tender yet crisp, eggs are heated through, and sauce is slightly thickened.
- Season with salt to taste. Serve hot.
Cup of Yum
Notes
- Cut the ingredients in uniform sizes for even cooking.
- Cook the sauce at a simmer and do not boil lest it curdles or separates.
- Do not overcook the liver; it will become tough and bitter with a strong "metallic" taste. Fry just until lightly browned but not fully cooked as it will finish in the sauce.
Nutrition Information
Calories
356kcal
(18%)
Carbohydrates
6g
(2%)
Protein
31g
(62%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Cholesterol
481mg
(160%)
Sodium
421mg
(18%)
Potassium
442mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
13485IU
(270%)
Vitamin C
7.6mg
(8%)
Calcium
50mg
(5%)
Iron
5.9mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 356
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 481mg | 160% |
| Sodium | 421mg | 18% |
| Potassium | 442mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 13485IU | 270% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 50mg | 5% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.