1-First Step: Clean and prep the gizzards Start by rinsing the 3 pounds of chicken gizzards well under running water. If needed, trim away any visible fat or tough bits. This small prep step helps the final dish taste cleaner and smoother. Set the gizzards aside while you get the pot ready.

2-Second Step: Boil the gizzards until tender 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 let the gizzards cook for 35 to 45 minutes, or until they turn tender. The slow simmer is important because gizzards need time to soften. If you rush this part, the texture can stay chewy. Once the gizzards are tender, remove them from the pot and set them aside. You can discard the cooking liquid or save a small amount in case you want to loosen the sauce later.

3-Third Step: Sauté the aromatics Heat 3 tablespoons cooking oil in a wok over medium heat. Add the 5 minced cloves garlic, 2 minced thumbs ginger, and 1 minced onion. Stir them often and cook until softened and fragrant. This step builds the base flavor of Chicken Gizzard Ginataan, so give it a few minutes and do not rush it. The kitchen should start smelling amazing at this stage. The garlic brings sharp flavor, the ginger gives warmth, and the onion adds natural sweetness.

4-Fourth Step: Add the boiled gizzards Put the boiled chicken gizzards into the wok and sauté for about 2 minutes. Stir them around so they pick up the flavor from the aromatics. This short sauté helps the gizzards absorb the seasoning before the coconut milk goes in. If the gizzards look a little dry, you can add a small splash of water, but keep the amount light so the sauce stays rich later.

5-Fifth Step: Pour in the coconut milk Add the 2 cups coconut milk to the wok. Stir well, then let it simmer gently. Keep the heat at medium or medium-low so the coconut milk does not break too quickly. Let the sauce cook until it reduces by about half. This usually gives you a thicker, creamier sauce that coats the gizzards nicely.

6-Sixth Step: Add the vegetables Once the sauce has reduced, add the sliced or chopped 1 red bell pepper. Cook it for about 2 minutes so it stays slightly crisp and bright. Then add the 1 bunch kangkong leaves. Stir gently and let the leaves wilt into the sauce. Kangkong cooks fast, so only give it a short time in the pan. The bell pepper adds sweetness and color, while the kangkong gives the dish a fresh and leafy finish. Together, they balance the rich coconut milk and savory gizzards.

7-Seventh Step: Season to taste Season the dish with fish sauce and ground black pepper to taste. Start with a little, stir, then taste before adding more. Coconut milk softens seasoning, so it is smart to adjust slowly. If you want a stronger savory flavor, add a little more fish sauce. If you like a bolder finish, add extra black pepper.

8-Final Step: Plate and serve Transfer the finished Chicken Gizzard Ginataan to a serving plate or bowl. Serve it hot with warm rice. The sauce tastes best when it is still creamy and fresh from the stove. This recipe makes a comforting meal for 4 people and works well for lunch or dinner.