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Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas

Stewed chicken liver and gizzard with quail eggs.
Prep Time10 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: Filipino
Keyword: adobong manok, chicken gizzard, sarsa ng lechon
Calories: 1798kcal
Author: Vanjo Merano


  • 1 lb chicken liver
  • 1 lb chicken gizzard
  • 9 pieces quail eggs
  • 1 piece red bell pepper sliced
  • 1 cup snap peas
  • 3 tablespoons oyster sauce
  • 1 teaspoon granulated white sugar
  • 1 tablespoon cornstarch
  • 1/4 cup soy sauce
  • 2 tablespoons white vinegar
  • 1 piece onion chopped
  • 4 cloves garlic crushed
  • 3/4 cup water
  • Salt and ground black pepper to taste
  • 1/2 cup cooking oil


  • Combine 2 cups water and quail eggs in a cooking pot. Let the water boil. Once the water starts to boil, adjust heat to medium. Boil eggs for 3 minutes. Discard water. Let the eggs cool down and then peel-off the shell. Set the eggs aside.
  • Boil 4 cups water in a pot. Add the gizzards. Continue to boil for 40 to 60 minutes or until the gizzards are tender. Discard the water. Set gizzards aside.
  • Combine liver and oyster sauce. Mix well. Add cornstarch and then gently mix until all ingredients are well distributed.
  • Heat ¼ cup oil in a pan. Add the liver. Pan-fry each side for 1 minute. Remove from the pan. Set aside.
  • Heat 3 tablespoons oil in a pan. Once the oil gets hot, saute onion and garlic.
  • Add the boiled chicken gizzard once the onion softens. Stir-fry for 1 minute.
  • Pour soy sauce, vinegar, and ¾ cup water into the pan. Cover and cook for 2 minutes.
  • Add the chicken liver. Stir. Cover the pan and continue to cook for 5 to 8 minutes. Note: add more water if needed.
  • Put the snap peas and bell pepper into the pan. Cook for 2 minutes.
  • Add sugar and then season with ground black pepper and salt.
  • Put the boiled eggs into the pan. Stir.
  • Transfer to a serving plate. Serve with warm white rice.
  • Share and enjoy!


Calories: 1798kcal | Carbohydrates: 53g | Protein: 91g | Fat: 136g | Saturated Fat: 16g | Cholesterol: 1641mg | Sodium: 5076mg | Potassium: 1822mg | Fiber: 8g | Sugar: 19g | Vitamin A: 55040IU | Vitamin C: 304mg | Calcium: 154mg | Iron: 45mg