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Liver and Gizzard with Sweet Peas in a serving bowl with a side of steamed rice
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5 from 1 vote

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
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Entree
Cuisine: Filipino
Servings: 6 servings
Calories: 356kcal
Author: Lalaine Manalo

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
US Customary - Metric

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.

Nutrition

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