Liver and Gizzard with Sweet Peas
Liver and Gizzard with Sweet Peas is hearty, tasty, and perfect for a family gathering. The combination of cream, quail eggs, and sweet peas gives this recipe a rich flavor the whole family will love.
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup canola oil
- 1 pound liver, cut into bite-size pieces
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound gizzard, cut into bite-size pieces
- 1 tablespoon fish sauce
- 2 cups water
- 1 large carrot, peeled and diced
- 1 cup frozen green peas, thawed
- 8 pieces quail eggs, hard-boiled and peeled
- 1 cup table cream (all-purpose cream)
- salt and pepper to taste
Instructions
- 1
In a skillet over medium heat, heat oil. Add chicken liver in a single layer and cook until lightly browned. Turn and continue to cook until lightly browned but not cooked through. Remove from heat and set aside.
- 2
Remove excess oil from pan except for about 1 tablespoon. Add onions and garlic and cook until limp.
- 3
Add gizzard and cook, stirring regularly, until lightly browned.
- 4
Add fish sauce and cook for about 1 to 2 minutes.
- 5
Add water and bring to a boil, skimming scum that floats on top.
- 6
Lower heat, cover, and cook for about 25 to 30 minutes or until gizzard is fork-tender. Add more water in ½ cup increments as needed to maintain 1 cup of liquid.
- 7
Add carrots and cook until half done.
- 8
Add green peas, quail eggs, liver, and cream, stirring gently to combine.
- 9
Continue to cook for about 4 to 6 minutes or until vegetables are tender yet crisp, eggs are heated through, and sauce is slightly thickened.
- 10
Season with salt to taste. Serve hot.