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Liver and Gizzard with Sweet Peas

Liver and Gizzard with Sweet Peas

Liver and Gizzard with Sweet Peas is hearty, tasty, and perfect for family dinners or gatherings. The combination of cream, quail eggs, and sweet peas gives this recipe a rich flavor the whole family will love.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 0.25 cup canola oil
  • 1 lb liver, cut into bite-size pieces
  • 1 onion, peeled and chopped
  • 2 clove garlic, peeled and minced
  • 1 lb gizzard, cut into bite-size pieces
  • 1 tbsp fish sauce
  • 2 cup water
  • 1 large carrot, peeled and diced
  • 1 cup frozen green peas, thawed
  • 8 piece quail eggs, hard-boiled and peeled
  • 1 cup table cream (all-purpose cream)
  • 0 salt and pepper to taste

Instructions

  1. Get a skillet - medium heat and warm up oil. Add chicken liver in a single layer and Cook until it gets lightly browned. Turn and Keep cooking until it gets lightly browned but not cooked through. Remove from heat.

  2. Drop in the garlic, onion and sauté just until they soften.

  3. Add gizzard and cook, stirring them around, until it gets lightly browned.

  4. Add fish sauce and cook for about 1 to 2 minutes.

  5. Add water and bring up to a rolling boil, skimming off foam that floats on top.

  6. Lower heat, cover, and cook for about 25 to 30 minutes or until gizzard is tender enough to pull apart with a fork. Add more water in ½ cup increments as needed to maintain 1 cup of liquid.

  7. Add carrots and Cook it until half done.

  8. Add green peas, quail eggs, liver, and cream, stirring gently to combine.

  9. Keep cooking for about 4 to 6 minutes or until vegetables are tender yet crisp, eggs are heated through, and sauce is slightly thickened.

  10. Add salt to taste. Serve it while it's hot.

  11. Cook the sauce at a simmer and do not boil lest it curdles or separates.