1-First Step: Clean and gather your ingredients Start by rinsing the 3 pounds of chicken gizzards well under cold water. Trim away any visible fat or tough bits if needed. Prepare the onion, garlic, ginger, bell pepper, and kangkong so everything is ready before cooking starts. This makes the process smooth and keeps you from rushing once the pot is hot.

2-Second Step: Boil the gizzards with bay leaves Pour 1 quart water into a pot and bring it to a boil. Add the 3 bay leaves and the chicken gizzards. Lower the heat to medium and simmer for 35 to 45 minutes, or until the gizzards are tender. Stir now and then so they cook evenly. If you want to check doneness, slice one piece in half and see if the inside is no longer tough.

3-Third Step: Drain and set the gizzards aside Once the gizzards are tender, drain them and set them aside. You can keep a little of the cooking liquid if you want to loosen the sauce later, but it is not required. At this point, your gizzards should be cooked through and ready for the skillet or wok.

4-Fourth Step: Sauté the aromatics Heat 3 tablespoons cooking oil in a wok or wide pan over medium heat. Add the minced garlic, minced ginger, and minced onion. Stir them for about 2 to 3 minutes, or until they turn soft and fragrant. This step builds the flavor foundation for the coconut stew, so do not rush it. When the onions begin to turn translucent and the garlic smells warm, you are ready for the next step. The mixture should look glossy and smell inviting.

5-Fifth Step: Stir-fry the cooked gizzards Add the boiled chicken gizzards to the wok and stir-fry them for about 2 minutes. This helps them soak up the flavor from the aromatics before the coconut milk goes in. Stir often so the gizzards are coated well and nothing sticks to the bottom of the pan.

6-Sixth Step: Add the coconut milk and simmer Pour in the 2 cups coconut milk and bring it to a gentle boil. Once it starts bubbling, lower the heat and let it simmer until the sauce reduces by about half. This usually takes around 15 to 20 minutes. Stir occasionally to keep the coconut milk smooth and prevent scorching.

7-Seventh Step: Add the vegetables at the end Stir in the sliced red bell pepper and cook it for about 2 minutes. Then add the bunch of kangkong leaves and let them wilt in the hot sauce. This final step keeps the vegetables bright, fresh, and slightly crisp. If you cook them too long, they will lose color and turn soft.

8-Final Step: Season and serve Season the stew with fish sauce and ground black pepper to taste. Stir well, then taste the sauce and adjust as needed. Once everything is balanced, turn off the heat and serve the Chicken Gizzard Ginataan hot with steamed rice. The creamy sauce is especially good spooned over rice, so make plenty.