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.
Growing up, I remember three things my mother always made for holiday gatherings, shrimp with oyster sauce, ginataang seafood, and liver and gizzard with green peas.
This atay at balunbalunan isn't particularly fancy and not one you'd expect to be served for special occasions, as chicken giblets are relatively inexpensive and are primarily an acquired taste. But you'd be pleasantly surprised how everyone would be lining up for it! The rich and creamy sauce and the plethora of textures make it a hit with the crowd.
The dish is similar to sipo egg in ingredients and flavor, with liver and gizzard taking the place of the shrimp and ham. These edible offal meats not only add flavor and texture, but they are incredibly nutritious.
Ingredient notes
- Chicken liver – or atay nang manok; a robust and meaty flavor with a tender, creamy texture when cooked perfectly.
- Gizzard – or balúmbalunan in Tagalog is the posterior part of the chicken's stomach. It has a chewy texture with a flavor similar to chicken's dark meat (thighs and legs) but a bit more intense.
- Quail Eggs– skip the boiling and peeling and use canned quail eggs. They are available at most Asian supermarkets, can be ordered online, and are relatively inexpensive.
- Frozen Green Peas – Thaw them thoroughly before adding them, as the excess liquid might water down the sauce. Do NOT use canned green peas as they're too salty and have an unappetizing dull green color.
- Carrots- Fresh is best! Do not use frozen carrots as they don't taste as good and don't hold up as well as fresh.
- Table Cream – locally known as all-purpose cream, adds richness to the sauce. You can also use heavy cream or evaporated milk.
- Fish Sauce – gives a savory and umami flavor to the dish.
- Oil- for sauteing; you can substitute olive oil as a healthier option or butter for extra creaminess
- Onions and garlic- the flavor base for ginisa dishes
- Salt and pepper- season to taste
Cooking tips
- Cut the ingredients in uniform sizes for even cooking.
- Cook the sauce at a simmer and do not boil lest it curdles or separates.
- Do not overcook the liver; it will become tough and bitter with a strong "metallic" taste. Fry just until lightly browned but not fully cooked as it will finish in the sauce.
How to serve and store
- Serve Liver and Gizzard with Green Peas as a side dish or main entrée with steamed rice. It is an easy dish to prepare for everyday meals but also great for family get-togethers or special occasions.
- Let cool completely and transfer to an airtight container. Refrigerate for up to 3 days.
- To reheat, place in a saucepan over low heat until warmed through. Loosen consistency with
More chicken recipes
Ingredients
- ¼ cup canola oil
- 1 pound liver, cut into bite-size pieces
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound gizzard, cut into bite-size pieces
- 1 tablespoon fish sauce
- 2 cups water
- 1 large carrot, peeled and diced
- 1 cup frozen green peas, thawed
- 8 pieces quail eggs, hard-boiled and peeled
- 1 cup table cream (all-purpose cream)
- salt and pepper to taste
Instructions
- In a skillet over medium heat, heat oil. Add chicken liver in a single layer and cook until lightly browned. Turn and continue to cook until lightly browned but not cooked through. Remove from heat and set aside.
- Remove excess oil from pan except for about 1 tablespoon. Add onions and garlic and cook until limp.
- Add gizzard and cook, stirring regularly, until lightly browned.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add water and bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and cook for about 25 to 30 minutes or until gizzard is fork-tender. Add more water in ½ cup increments as needed to maintain 1 cup of liquid.
- Add carrots and cook until half done.
- Add green peas, quail eggs, liver, and cream, stirring gently to combine.
- Continue to cook for about 4 to 6 minutes or until vegetables are tender yet crisp, eggs are heated through, and sauce is slightly thickened.
- Season with salt to taste. Serve hot.
Notes
- Cut the ingredients in uniform sizes for even cooking.
- Cook the sauce at a simmer and do not boil lest it curdles or separates.
- Do not overcook the liver; it will become tough and bitter with a strong "metallic" taste. Fry just until lightly browned but not fully cooked as it will finish in the sauce.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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