Ingredients
- 500 grams Chicken Gizzardcleaned and sliced
- 4 Hard-Boiled Egg(s)peeled and halved
- 1 cup Milk
- 3 tbsps Butter
- 1 OnionFinely Chopped
- 3 cloves Garlicminced
- 1 Red Bell Pepperdiced
- 1 Green Bell Pepperdiced
- 1 Carrotjulienned
- 1 cup Peasfrozen
- 1 cup Chicken Broth
- 2 tbsps All-Purpose Flour
- 1 tbsp Soy Sauce
- 1 tsp Fish Sauce (Patis)
- Salt and Pepperto taste
- for garnish Green Onionchopped
Directions
Creamy Sipo Egg With Chicken Gizzard is a delectable Filipino dish that combines the rich flavors of creamy egg sauce with tender chicken gizzard. The dish features a velvety sauce made with eggs, milk, and aromatic spices, which coats the succulent chicken gizzard, creating a harmonious blend of textures and flavors. Served over steamed rice, this dish is a comforting and satisfying meal that will surely delight your taste buds.
To achieve the perfect creamy texture, it’s important to cook the eggs and milk slowly over low heat, stirring constantly to prevent curdling. This ensures that the sauce becomes silky smooth, enhancing the overall mouthfeel of the dish. The chicken gizzard is cooked until tender, allowing it to absorb the creamy sauce and infuse it with its own delicious flavors.
With its combination of creamy goodness and tender meat, Creamy Sipo Egg With Chicken Gizzard is a crowd-pleasing recipe that can be enjoyed by both family and friends. Give it a try and experience the delightful flavors of this Filipino classic!
Steps
1 Done | In a large skillet or wok, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent. |
2 Done | Add the sliced chicken gizzard to the skillet and cook until browned on all sides. |
3 Done | In a separate bowl, whisk together the milk, all-purpose flour, soy sauce, fish sauce, salt, and pepper until well combined. |
4 Done | Pour the milk mixture into the skillet with the chicken gizzard. Stir well to combine and bring the mixture to a simmer. |
5 Done | Add the diced red and green bell peppers, julienned carrot, and frozen peas to the skillet. Stir to combine all the ingredients. |
6 Done | Pour in the chicken broth and let the mixture simmer for about 10-15 minutes, or until the vegetables are tender and the sauce has thickened. |
7 Done | Gently add the halved hard-boiled eggs to the skillet and carefully stir them into the sauce, being careful not to break them. |
8 Done | Cook for an additional 2-3 minutes, allowing the flavors to meld together. |
9 Done | Remove from heat and garnish with chopped green onions. |
