Baticolon Halang-Halang (Spicy Chicken Gizzard)

Yes, you read that right. Gizzard. Yup, that's the part most people throw away and maybe considered an exotic food in other countries. I don't want to elaborate on what part of the chicken that is and might as well just say that it is completely safe to eat and they are sold clean. The title of this post is of a Visayan (one of the many local dialects we have in the Philippines) origin. I miss my older brother's cooking so I decided to make them last night for dinner.

Here's what I make of it:

Ingredients:

• 1 Pound Chicken gizzard, (if you feel hesitant to use gizzard use regular chicken meat, cut in small serving pieces)
• 2 Tablespoons olive oi
• 4 Cloves garlic, minced
• 1 Medium-sized onion, diced
• 2 Thumb-sized pieces of ginger, sliced thinly
• 1 Stalk green onions, minced
• 2 Tablespoons dark soy sauce
• 2 Teaspoons rice vinegar
• 2-3 Cups water or chicken broth
• 2 Pieces Jalapeno peppers, diced (seeds removed)
• 1/4 Teaspoon coarse grind black pepper

Cooking Instructions:

1. Heat olive oil in pan then add in onion and garlic. Saute until onion becomes translucent and fragrant.
2. Add in ginger and green oniona. Saute for 1 minute or until fragrant (leave some for garnish).
3. Add the chicken gizzard/meat and saute for 5 minutes. Pour in the soy sauce, vinegar and black pepper. Cover for 10 minutes or until liquid is almost absorbed. The gizzard takes a bit while to cook than regular chicken meat parts. Stir in water about 2 cups and continue to simmer for 10-15 minutes or until the meat is tender.
4. Lastly, add the jalapeno peppers. Simmer for five minutes more. Turn off heat. Garnish with jalapeno and green onions before serving. Enjoy!