1-First Step: Clean and prep the chicken gizzards Start by rinsing the 3 pounds chicken gizzards well under running water. Trim any excess fat or tough bits if needed. If you want a cleaner taste in your chicken gizzard ginataan recipe, soak the gizzards briefly in water, then drain before cooking. This first step matters because well-cleaned gizzards give you a better-tasting filipino stew from the start.

2-Second Step: Sauté the aromatics Heat 3 tablespoons cooking oil in a large pot over medium heat. Add the 1 minced onion, 2 minced thumbs ginger, and 5 minced cloves garlic. Cook for 2 to 3 minutes, stirring often, until everything smells fragrant and the onion starts to look soft. This base is what gives your ginataan recipe its familiar home-cooked flavor.

3-Third Step: Brown the gizzards lightly Add the chicken gizzards to the pot and stir them with the aromatics. Let them cook for about 5 minutes so the outside gets a little color. Browning adds extra flavor, which helps the final creamy chicken gizzard ginataan taste fuller and more savory. If you are cooking for someone who likes a milder taste, keep the browning light instead of deep.

4-Fourth Step: Add water and bay leaves, then simmer Pour in the 1 quart water and add the 3 bay leaves. Bring the pot to a boil, then lower the heat to a gentle simmer. Cover and cook for about 45 to 60 minutes, or until the gizzards turn tender. Stir every now and then so nothing sticks to the bottom. If the liquid drops too fast, add a little more water as needed. This long simmer is what turns a basic chicken gizzard recipe into a tender, comforting stew.

5-Fifth Step: Season the broth Once the gizzards are tender, season the broth with fish sauce and ground black pepper to taste. Taste the liquid before adding the coconut milk. If you want a richer, saltier flavor, add a little more fish sauce. If you prefer a lighter bowl, keep the seasoning simple and let the coconut milk bring the creaminess.

6-Sixth Step: Pour in the coconut milk Add the 2 cups coconut milk and stir gently. Keep the heat at low to medium-low so the coconut milk does not boil too hard. Let the stew simmer for another 10 to 15 minutes. This is the stage where your dish becomes a true creamy ginataan. The sauce should look smooth, rich, and lightly thickened.

7-Seventh Step: Add the vegetables Stir in the 1 red bell pepper and the 1 bunch kangkong leaves. Cook for 2 to 3 minutes, just until the vegetables soften slightly. The bell pepper adds color and sweetness, while the kangkong keeps the dish fresh and balanced. If you want the greens to stay bright, add them right at the end.

8-Final Step: Taste and serve Give the stew one last taste and adjust the fish sauce or black pepper if needed. Turn off the heat and let it sit for a minute before serving. Serve your chicken gizzard ginataan hot with steamed rice. The creamy broth, tender gizzards, and fresh vegetables make this filipino chicken gizzard stew a satisfying meal any day of the week.