Liver and Gizzard with Sweet Peas
Liver and Gizzard with Sweet Peas is hearty, tasty, and perfect for a family gathering. The combination of cream, quail eggs, and sweet peas gives this recipe a rich flavor the whole family will love.
Prep Time20 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Main Entree
Cuisine: Filipino
Servings: 6 servings
Calories: 356kcal
- 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
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.
- 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.
Calories: 356kcal | Carbohydrates: 6g | Protein: 31g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 481mg | Sodium: 421mg | Potassium: 442mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13485IU | Vitamin C: 7.6mg | Calcium: 50mg | Iron: 5.9mg