Pro Tips
**Chef's Tips & Troubleshooting:**
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
- Let meats rest after cooking so the juices redistribute for a more tender result.
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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.
Instructions
- 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.
- Drop in the garlic, onion and sauté just until they soften.
- Add gizzard and cook, stirring them around, until it gets lightly browned.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add water and bring up to a rolling boil, skimming off foam that floats on top.
- 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.
- Add carrots and Cook it until half done.
- Add green peas, quail eggs, liver, and cream, stirring gently to combine.
- Keep cooking for about 4 to 6 minutes or until vegetables are tender yet crisp, eggs are heated through, and sauce is slightly thickened.
- Add salt to taste. Serve it while it's hot.
- Cook the sauce at a simmer and do not boil lest it curdles or separates.
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Pro Tips & Troubleshooting
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
- Let meats rest after cooking so the juices redistribute for a more tender result.
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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