Liver and Gizzard With Sweet Peas is hearty, delicious, and great for family meals or gatherings. This recipe is rich and delicious thanks to the sweet peas, cream, and quail eggs.
Sweet Peas and Liver with Gizzard
I remember my mother making three things for holiday gatherings: shrimp with oyster oil, ginataang seafood, and liver, and gizzards with green peas.
This balunbalunan atay could be fancier. It’s not something you would expect to be served on special occasions. However, chicken giblets are pretty inexpensive and are an acquired taste. You’d be surprised how many people would line up to get it. It’s a crowd favorite because of its rich, creamy sauce and variety of textures.
This dish is very similar to sip eggs regarding ingredients and flavor. The liver and gizzard replace the shrimp and the ham. These edible offal meats are delicious and nutritious.
Ingredient Notes
- Chicken liver or Atay nang Manok; A robust, meaty flavor that produces a creamy texture when cooked well.
- Gizzard or balumbalunan is the stomach of the chicken. It is chewy and has a similar flavor to chicken’s dark meat (thighs, legs), but it tastes a little stronger.
- Quail eggs – Forget about boiling and peeling. Instead, use canned quail eggs. They can be purchased online and are readily available in most Asian supermarkets.
- Frozen Green Peas Thaw them well before you add them to the sauce. The excess liquid could cause the sauce to become watery. Cannellini green peas are too salty and dull in color.
- Carrots – Fresh is better! Frozen carrots are unsuitable for you and won’t last as long as fresh.
- Table cream, known locally as all-purpose or general cream, adds richness and flavor to the sauce. Evaporated milk or heavy cream can be used.
- Fish Sauce gives the dish a savory, umami taste.
- Oil – For sauteing, you can use olive oil or butter to replace it.
- Onions, garlic, and the flavor base for Ginisa dishes
- Season to Taste
Cooking Tips
- For even cooking, cut the ingredients into uniform sizes.
- To prevent it from curdling or separating, simmer the sauce.
- Don’t overcook the liver. It will turn bitter and harsh with a metallic taste. Allow the liver to cook until it is lightly browned but not to the point of being overcooked. The sauce will then finish cooking.
How to store and serve?
- As a side or main dish, serve Liver and Gizzard With Green Peas with steamed rice. This dish is easy to make for daily meals but also perfect for special occasions or family gatherings.
- Allow cooling completely before transferring to an airtight container. Keep in the refrigerator for at least 3 days.
- Place in a saucepan on low heat, occasionally stirring until warm. Reduce the consistency to a looser one.
Sweet Peas and Liver with Gizzard Recipe
Liver and Gizzard With Sweet Peas is hearty, delicious, and perfect for family gatherings. This recipe is rich and delicious thanks to the sweet peas, cream, and quail eggs.
Quick Overview of Recipe
- Prep time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Course: Main Entree
Ingredients
- 1/4 cup canola oil
- 1 lb liver cut into bite-sized pieces
- 1 onion, chopped and peeled
- 2 cloves of garlic, peeled and then minced
- 1 pound gizzard, cut into bite-size pieces
- 1 tablespoon fish sauce
- 1 cup table cream (all-purpose cream)
- Salt and pepper to your liking
- 2 cups of water
- 1 large carrot, peeled & diced
- 1 cup frozen green beans, thawed
- 8 pieces of quail eggs, hardboiled and peeled
Cooking Steps & Instructions
- Heat oil in a large skillet on medium heat. Cook the chicken liver in one layer. Continue to cook the chicken liver until it is lightly browned but not browned. Set aside.
- Save about 1 tablespoon of oil in the pan. Cook onions and garlic until tender.
- Cook the gizzard, stirring frequently, until it is lightly browned.
- Cook for approximately 1 to 2 minutes.
- Bring to a boil. Skim off any scum.
- Reduce heat and cover the pan. Cook for 25-30 minutes or until the gizzard is tender. To maintain 1 cup of liquid, add 1/2 cup of water.
- Cook carrots until they are half-cooked.
- Mix green peas with quail eggs, liver, and cream. Stir gently to combine.
- Cook for another 4 to 6 minutes or until vegetables are crisp and eggs are cooked.
- Salt to taste. Serve hot
Important Notes
- For even cooking, cut the ingredients into uniform sizes.
- To prevent it from curdling or seperating, simmer the sauce.
- Don’t overcook the liver. It will turn bitter and harsh with a metallic taste. Allow the liver to cook until it is lightly browned but not to the point of being overcooked. The sauce will then finish cooking.
Nutrition Information
- Calories: 356kcal
- Carbohydrates: 6g
- Protein: 31g
- Fat: 23g
- Saturated Fat: 11g
- Cholesterol: 481mg
- Potassium: 442mg
- Fiber: 1g
- Vitamin A: 13485IU
- Vitamin C: 7.6mg
- Calcium: 50mg
- Iron: 59mg
If you liked this recipe, you’ll definitely want to check out these other posts on my blog:
