1-First Step: Boil the gizzards until tender. Start by pouring 1 quart water into a pot and bringing it to a boil. Add 3 bay leaves and 3 pounds chicken gizzards, then lower the heat to medium. Let the gizzards simmer for 35 to 45 minutes, or until they turn tender enough to bite through without too much chewiness. This first simmer is important because chicken gizzards are naturally tough and need time to soften. If you want to save time on a different day, you can boil the gizzards ahead and store them in the fridge. That makes this chicken gizzard ginataan even easier to put together later in the week.

2-Second Step: Sauté the aromatics. Once the gizzards are tender, set them aside and move to a wok or wide pan. Heat 3 tablespoons cooking oil over medium heat. Add 5 minced cloves garlic, 2 minced thumbs ginger, and 1 minced onion. Cook them until fragrant and lightly softened. This step builds the flavor base for your filipino ginataan. Keep the heat steady so the garlic does not burn. Burnt garlic can make the whole dish taste bitter, so stir often and watch it closely. If you like a stronger ginger flavor, you can let the ginger cook for a few extra seconds before adding the next ingredient.

3-Third Step: Add the boiled gizzards. Add the boiled chicken gizzards to the wok and sauté them for about 2 minutes. This helps the meat soak up the garlic, ginger, and onion flavors before the coconut milk goes in. Stir the pieces well so every bite gets coated in the aromatics. At this point, the dish already smells amazing. If you are cooking for kids or anyone who prefers a milder taste, keep the seasoning light for now and adjust later once the coconut milk is added.

4-Fourth Step: Pour in the coconut milk. Pour in 2 cups coconut milk and bring the mixture to a gentle simmer. Let it cook until the sauce is reduced by half. This gives you a richer, thicker creamy ginataan sauce that clings to the gizzards. Stir every so often so the coconut milk does not stick to the pan. This is the part that turns the dish into a true chicken gizzard ginataan coconut milk meal. The sauce should look silky and slightly thicker before you add the vegetables.

5-Fifth Step: Add the bell pepper. Slice or chop 1 red bell pepper, then add it to the pan. Cook for about 2 minutes. The bell pepper should stay a little crisp so it adds a sweet pop of color and texture. It also brings vitamin C and a nice balance to the rich coconut sauce. If you prefer softer vegetables, let the pepper cook a little longer. If you want more crunch, add it near the end and turn off the heat sooner.

6-Sixth Step: Stir in the kangkong leaves. Add 1 bunch kangkong leaves and stir gently until wilted. Kangkong cooks fast, so it only needs a short time in the hot sauce. The leaves add a fresh green finish that helps balance the creamy base and savory gizzards. This is also a good stage to taste the sauce and adjust the flavor. Add fish sauce little by little, then finish with ground black pepper to taste. Remember that fish sauce is salty, so start small and add more only if needed.

7-Final Step: Serve hot with rice. Once everything is mixed and the sauce tastes right, turn off the heat and serve the chicken gizzard ginataan while hot. Spoon it over steamed rice so the sauce can soak in. The dish is creamy, savory, and filling, which makes it perfect for lunch or dinner. For the best texture, serve right away after cooking. If the sauce thickens too much while sitting, just add a splash of water or a little more coconut milk when reheating.