📝 About This Recipe
This Filipino classic transforms humble poultry offal into a gourmet experience, featuring tenderized gizzards simmered in a rich, umami-laden sauce of soy, vinegar, and aromatics. The slow-braising process breaks down the tough connective tissue, resulting in a satisfyingly firm yet succulent texture that absorbs the deep, peppery flavors of the marinade. Topped with a mountain of golden fried garlic, it’s a rustic, soulful dish that celebrates the nose-to-tail tradition of the Philippines with bold, savory elegance.
🥗 Ingredients
The Gizzards
- 1.5 lbs Chicken Gizzards (cleaned and trimmed of excess silver skin)
- 4 cups Water (for the initial parboiling)
- 1 inch piece Ginger (smashed)
Adobo Braising Liquid
- 1/2 cup Soy Sauce (preferably Filipino brand like Silver Swan or Datu Puti)
- 1/3 cup Cane Vinegar (may substitute with apple cider vinegar)
- 10 cloves Garlic (smashed and skins removed)
- 1 tablespoon Whole Black Peppercorns (slightly cracked to release oils)
- 4 pieces Dried Bay Leaves
- 1 tablespoon Brown Sugar (to balance the acidity)
- 1 cup Chicken Broth (low sodium)
Sauté and Garnish
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 1 medium Red Onion (sliced into thin wedges)
- 6 cloves Garlic (minced for crispy garlic topping)
- 2-3 pieces Thai Bird's Eye Chilies (optional, for heat)
- 2 stalks Green Onions (thinly sliced for garnish)
👨🍳 Instructions
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1
Place the cleaned gizzards in a large pot with 4 cups of water and the smashed ginger. Bring to a boil and simmer for 15 minutes to remove impurities and begin the tenderizing process. Drain and discard the liquid and ginger.
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2
In a medium bowl, combine the parboiled gizzards, soy sauce, smashed garlic, peppercorns, and bay leaves. Let marinate for at least 20 minutes (or up to 2 hours in the fridge) to infuse flavor.
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3
In a heavy-bottomed pan or wok, heat 1 tablespoon of oil over medium-low heat. Add the minced garlic and fry until golden brown and crispy. Remove with a slotted spoon and set aside on a paper towel.
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4
Increase heat to medium-high. Add the remaining oil to the same pan. Sauté the sliced onions until translucent and slightly caramelized, about 4 minutes.
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5
Remove the gizzards from the marinade (reserve the liquid) and add them to the pan with the onions. Sear the gizzards for 5-7 minutes until they develop a nice brown crust on the edges.
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6
Pour in the reserved marinade, chicken broth, and brown sugar. Bring to a gentle boil.
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7
Reduce heat to low, cover the pan, and simmer for 45-50 minutes. Check occasionally; if the liquid evaporates too quickly, add a splash of water.
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8
Once the gizzards are tender (test with a fork), pour in the cane vinegar. Crucial: Do not stir the pot for at least 3-5 minutes after adding vinegar to allow the raw acidic bite to cook off.
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9
Add the Thai chilies if using. Uncover the pan and increase heat to medium. Simmer for another 10 minutes until the sauce reduces to a thick, syrupy glaze that coats the gizzards.
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10
Taste the sauce. If it's too salty, add a pinch more sugar; if too dull, add a splash more vinegar.
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11
Transfer to a serving platter. Garnish generously with the reserved crispy garlic and sliced green onions.
💡 Chef's Tips
For the best texture, don't rush the simmering; gizzards need time to lose their rubbery snap and become tender. Always use cane vinegar for an authentic Filipino flavor profile, as it is milder and sweeter than distilled white vinegar. If you prefer a 'dry' adobo, continue sautéing the gizzards after the sauce has reduced until they start to fry in their own rendered fat. Cleaning is key: ensure all yellow inner lining and silver skin are removed from the gizzards before cooking to avoid bitterness and toughness. Make it ahead of time—like most stews, adobo tastes even better the next day after the flavors have fully melded.
🍽️ Serving Suggestions
Serve over a mountain of steaming jasmine rice to soak up the savory sauce. Pair with a side of 'Atchara' (pickled green papaya) to provide a bright, crunchy contrast to the rich meat. A cold lager or a crisp pilsner cuts through the salt and fat of the dish perfectly. Serve alongside sliced fresh tomatoes and salted duck eggs for a traditional Filipino breakfast vibe. For a complete meal, add a side of sautéed water spinach (Kang-kong) with shrimp paste.