Ginataang Balunbalunan (Chicken Gizzard in Coconut Milk)

Steps

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1. 1
   Rinse the chicken gizzards well and place in a pot with water and bay leaves. Bring to a boil over medium heat.
   ▶ ≈0:17
2. 2
   Once boiling, reduce heat to lowest setting and simmer gently for 40–45 minutes until the gizzards are completely tender. Optionally add lemongrass to help reduce the strong smell.
   ▶ ≈0:53
3. 3
   Test the gizzards with a fork to confirm they are tender. Drain using a strainer and rinse if desired.
   ▶ ≈2:37
4. 4
   Heat the cooking oil in the pot and sauté the minced onion for about 30–35 seconds.
   ▶ ≈3:20
5. 5
   Add the minced ginger and garlic, and continue sautéing.
   ▶ ≈3:47
6. 6
   Add the cooked gizzards and sauté for about 3 minutes.
   ▶ ≈4:06
7. 7
   Pour in 2 cups of coconut milk. If you prefer a creamier consistency, add extra milk. Add water as needed to prevent the liquid from evaporating too quickly.
   ▶ ≈4:27
8. 8
   Cover and simmer for about 10 minutes. Remove the lid and continue cooking until the sauce has reduced by about half and reaches the desired consistency.
   ▶ ≈5:01
9. 9
   Season with fish sauce and ground black or white pepper to taste. Optionally add the red bell pepper.
   ▶ ≈5:24
10. 10
    Add the kangkong leaves and stems, and stir gently to combine. Continue cooking until the kangkong is tender.
    ▶ ≈6:26
11. 11
    Adjust the seasoning with additional fish sauce and pepper to taste. Taste and adjust as needed, then serve.
    ▶ ≈7:00