ADOBONG BALUNBALUNAN. (GIZZARDS)
Prep time: 20 minutes
Cooking time: 45 minutes
Yields: Serves 6 with steamed rice
2 lbs chicken gizzards, cleaned and gutted
4 tbsp cooking oil
10 cloves garlic, minced
4 tbsp soy sauce
¼ cup palm vinegar or suka
3 tbsp patis or fish sauce
3 pcs dried bay leaves
1 ½ cup chicken broth
1 tbsp cornstarch dissolved in ¼ cup water or broth
If you have a pressure cooker, use it to make the gizzards tender about 20 minutes.
Heat a skillet without oil. Add cooked gizzards. Stir and move around for 2 minutes. You want to dry out the liquid a little bit. Then add cooking oil, keep stirring and continue cooking. Add soy, vinegar, garlic, fish sauce, ground pepper. Continue cooking for 2 minutes. Add broth. Bring to a boil and cook for 4 minutes. Add cornstarch slurry. Stir slowly. Turn off stove. Serve.
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