BOPIS SA GATA PLUS MINI TOUR

SIZZLING CHICKEN BOPIS with COCONUT MILK

Prep time: 30 minutes
Cooking time: 30 minutes
Yields: serves 10 people with steamed rice

1 lb chicken gizzards
½ cup palm vinegar
3 dried bay leaves
¾ lb chicken breasts, boneless, skinless, cut into small bite pieces
1 cup cornstarch
1 cup cooking oil
3 tbsp olive oil
1 medium size onion, peeled and diced
5 cloves garlic, minced
1 cup diced carrots
1 cup diced daikon or labanos
½ red bell pepper, seeded and diced
4 tbsp fish sauce
annatto water – for color only if using
2 tbsp palm vinegar
salt and pepper
1 cup COCONUT MILK – optional
If not using coconut milk, use 1cup chicken broth.
1 serrrano pepper, seeded and sliced.

Gizzards need to be washed with cold water thoroughly over and over again. I use a pressure cooker to tenderize the innards but you can just boil it until they are tender. I added enough cold water in the pressure cooker with ½ cup vinegar, 3 dried bay leaves and salt and pepper and cooked it for 30 minutes. I cut the innards into same size like the breasts. I washed it again a few times with cold water and drained it before I began the cooking process.
When ready – combine gizzards and breasts with cornstarch and season with salt and pepper.
Pre heat cooking oil and deep fry chicken in batches and until brown. This takes 5 minutes per batch.
Remove chicken and place in a plate lined with paper towel to remove oil
Clean wok and add olive oil.
Saute onion for a minute then add garlic and cook for 30 seconds.
Using medium heat, add carrots and cook for 30 seconds.
Add daikon and cook for 30 seconds.
Season with salt and pepper.
Add red bell pepper.
Add annatto powder
Add coconut milk
Add vinegar
Season with ground pepper and fish sauce.
Leave it alone and allow to simmer.
Add back the fried innards and breasts.
Add slurry if you wan to thicken the sauce.
Add chiles.
Give it one more final stir.

Serve with steamed rice.
Enjoy.
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