← Back to recipes
Chicken Gizzard Bicol Express

Chicken Gizzard Bicol Express

Chicken gizzard and winged beans cooked in coconut milk

⏱ Prep: 10 min ⏱ Cook: 60 min

Ingredients

  • 1 large b. chicken gizzard
  • 40 g Knorr Ginataang Gulay Mix
  • 3 cup winged bean (sigarilyas, sliced)
  • 3 Thai chili pepper (chopped)
  • 1 onion (diced)
  • 3 clove garlic (crushed)
  • 1 tbsp shrimp paste (bagoong alamang)
  • 0 Ground black pepper to taste
  • 2 cup water
  • 3 tbsp oil

Instructions

  1. Boil the chicken gizzard until tender. Set aside.

  2. Heat oil in a pan. Sauté the garlic until it starts to brown. Add onion. Cook until it softens.

  3. Put the boiled gizzards into the pan and sauté for 2 minutes.

  4. Add shrimp paste and chili pepper. Stir.

  5. Pour the water into the pan. Let it boil.

  6. Add Knorr Ginataang Gulay Mix. Stir until well blended. Cover the pan and reduce the heat to low setting. Cook for 8 to 10 minutes.

  7. Add winged beans. Stir and cook for 5 minutes.

  8. Season with ground black pepper.

  9. Transfer to a serving plate. Serve hot.

  10. Share and enjoy!