1-First step: Clean and boil the gizzards Start by rinsing the 3 pounds of chicken gizzards under cold water. Put 1 quart water, 3 bay leaves, and the gizzards into a pot. Bring everything to a boil over medium heat, then keep it simmering for 35 to 45 minutes. The goal is to make the gizzards tender, not rubbery, so check one piece near the end by cutting it with a fork or knife. If it still feels tough, give it a little more time. This first step matters because chicken gizzards need time to soften before they can taste great in Chicken Gizzard Ginataan. A good simmer gives you a tender bite and helps the meat absorb flavor later. If foam rises on top while boiling, skim it off for a cleaner broth. Once the gizzards are tender, drain them well and set them aside.

2-Second step: Sauté the aromatics Heat 3 tablespoons cooking oil in a wok or wide pan over medium heat. Add 5 minced cloves garlic, 2 thumbs minced ginger, and 1 minced onion. Cook them until softened and fragrant. This should take just a few minutes. Stir often so the garlic does not burn, since burnt garlic can make the whole dish taste bitter. The garlic, ginger, and onion are the flavor base of Chicken Gizzard Ginataan. They give the dish warmth and a strong savory smell right away. If you want a lower-fat version, you can reduce the oil slightly, but keep enough to help the aromatics cook properly. A wide pan works best because it gives you more room to stir the gizzards later.

3-Third step: Add the boiled gizzards Once the aromatics are soft, add the boiled chicken gizzards to the wok. Stir and cook them for about 2 minutes so they pick up the flavor from the garlic, ginger, and onion. This short stir-fry step also helps remove any extra moisture from the drained gizzards. At this point, Chicken Gizzard Ginataan starts to come together. The gizzards should already be tender from boiling, so now they just need a quick toss in the seasoning base. Keep the heat at medium so the ingredients do not stick or dry out. If you are cooking for someone who likes a deeper savory taste, this is a good place to add a little extra fish sauce later, after the coconut milk goes in.

4-Fourth step: Pour in the coconut milk Add 2 cups coconut milk to the pan and bring it to a boil. Once it starts bubbling, lower the heat and let it simmer. Keep cooking until the sauce reduces by about half. This gives the dish a thicker, creamier texture and helps the flavors blend together. Coconut milk is the heart of Chicken Gizzard Ginataan. It softens the sharp edges of the garlic and onion while giving the gizzards a rich, silky coating. Stir from time to time so the milk does not scorch on the bottom. If the sauce looks too thick before the gizzards are fully coated, you can add a small splash of water, but do not add too much or the dish will lose its creamy body.

5-Fifth step: Add the vegetables When the sauce has reduced, add 1 sliced red bell pepper and cook for 2 minutes. Then stir in 1 bunch kangkong leaves. The bell pepper adds gentle sweetness and color, while the kangkong brings a fresh, leafy finish that works well with the rich coconut sauce. Cook the greens only until they wilt. You want the leaves tender, but still bright and lively. Overcooked kangkong can get too soft and lose its appeal. In Chicken Gizzard Ginataan, the vegetables balance the richness of the coconut milk and keep the meal from feeling too heavy. This makes the dish taste more rounded and homey.

6-Final step: Season and serve Season the Chicken Gizzard Ginataan with fish sauce and ground black pepper to taste. Start with a small amount, stir, then taste before adding more. Fish sauce gives the dish its salty depth, while black pepper adds a gentle kick. Once the flavor feels right, turn off the heat and serve the dish hot with warm rice. The sauce should be creamy, savory, and fragrant. Spoon it generously over rice so every bite gets a mix of coconut milk, tender gizzards, and vegetables. Since the dish is rich and filling, a bowl of plain rice is the perfect match. If you want to make it feel more complete, serve it with a simple side of sliced cucumber or tomatoes.