Creamy & Spicy Chicken Dinakdakan
Creamy & Spicy Chicken Dinakdakan
Ingredients
For Boiling Chicken Gizzards and Hearts
- 6 cups water
- 1 red onion, quartered
- 2 bay leaves
- 1 inch ginger, sliced
- 1/2 teaspoon whole peppercorns
- 1 pound chicken gizzards
- 1/2 pound chicken hearts
- 1 tablespoon salt
For Seasoning Chicken Liver
- 1/2 pound chicken liver
- 1 teaspoon salt
- 1 teaspoon black pepper
For Dinakdakan Sauce
- 1/2 cup mayonnaise
- 1 teaspoon black pepper
- 1 tablespoon Maggi Liquid Seasoning
- 1 tablespoon lemon juice
- 2 tablespoons liver spread, from a can
- 1/2 teaspoon salt, ground
For Mixing
- 2 tablespoons cooking oil
- 1 red onion, sliced
- 1 tablespoon ginger, minced
- 3 siling pansigang, sliced
Instructions
- 1
In a large pot, combine water, quartered red onion, bay leaves, sliced ginger, whole peppercorns, chicken gizzards, chicken hearts, and 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the gizzards and hearts are tender.
⏱️ 40 min
- 2
While the gizzards and hearts are simmering, season the chicken liver with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside.
⏱️ 5 min
- 3
Once the gizzards and hearts are tender, remove them from the pot and let them cool slightly. Reserve 1/2 cup of the cooking liquid.
⏱️ 5 min
- 4
Chop the boiled gizzards and hearts into small, bite-sized pieces. Set aside.
⏱️ 5 min
- 5
In a separate pan, heat 1 tablespoon of cooking oil over medium heat. Add the seasoned chicken liver and cook for 3-5 minutes per side, until cooked through but still tender. Remove from pan and chop into small pieces.
⏱️ 10 min
- 6
In a large mixing bowl, combine mayonnaise, 1 teaspoon black pepper, Maggi Liquid Seasoning, lemon juice, liver spread, and 1/2 teaspoon ground salt. Mix well to create the dinakdakan sauce.
⏱️ 5 min
- 7
Heat the remaining 1 tablespoon of cooking oil in a large skillet or wok over medium heat. Sauté the sliced red onion and minced ginger until fragrant, about 2-3 minutes.
⏱️ 3 min
- 8
Add the chopped gizzards, hearts, and liver to the skillet. Sauté for 2-3 minutes, stirring occasionally.
⏱️ 3 min
- 9
Pour the dinakdakan sauce over the meat mixture in the skillet. Add the sliced siling pansigang and stir to combine. Cook for another 2-3 minutes, allowing the sauce to heat through and coat the meat.
⏱️ 3 min
- 10
If the mixture is too thick, add a tablespoon or two of the reserved cooking liquid from the gizzards and hearts until desired consistency is reached.
⏱️ 1 min
- 11
Serve hot as a 'pulutan' (appetizer with drinks) or 'ulam' (main dish with rice).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy & Spicy Chicken Dinakdakan
For Boiling Chicken Gizzards and Hearts
- 6 cups water
- 1 red onion, quartered
- 2 bay leaves
- 1 inch ginger, sliced
- 1/2 teaspoon whole peppercorns
- 1 pound chicken gizzards
- 1/2 pound chicken hearts
- 1 tablespoon salt
For Seasoning Chicken Liver
- 1/2 pound chicken liver
- 1 teaspoon salt
- 1 teaspoon black pepper
For Dinakdakan Sauce
- 1/2 cup mayonnaise
- 1 teaspoon black pepper
- 1 tablespoon Maggi Liquid Seasoning
- 1 tablespoon lemon juice
- 2 tablespoons liver spread, from a can
- 1/2 teaspoon salt, ground
For Mixing
- 2 tablespoons cooking oil
- 1 red onion, sliced
- 1 tablespoon ginger, minced
- 3 siling pansigang, sliced
Instructions
- 1
In a large pot, combine water, quartered red onion, bay leaves, sliced ginger, whole peppercorns, chicken gizzards, chicken hearts, and 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the gizzards and hearts are tender.
⏱️ 40 min - 2
While the gizzards and hearts are simmering, season the chicken liver with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside.
⏱️ 5 min - 3
Once the gizzards and hearts are tender, remove them from the pot and let them cool slightly. Reserve 1/2 cup of the cooking liquid.
⏱️ 5 min - 4
Chop the boiled gizzards and hearts into small, bite-sized pieces. Set aside.
⏱️ 5 min - 5
In a separate pan, heat 1 tablespoon of cooking oil over medium heat. Add the seasoned chicken liver and cook for 3-5 minutes per side, until cooked through but still tender. Remove from pan and chop into small pieces.
⏱️ 10 min - 6
In a large mixing bowl, combine mayonnaise, 1 teaspoon black pepper, Maggi Liquid Seasoning, lemon juice, liver spread, and 1/2 teaspoon ground salt. Mix well to create the dinakdakan sauce.
⏱️ 5 min - 7
Heat the remaining 1 tablespoon of cooking oil in a large skillet or wok over medium heat. Sauté the sliced red onion and minced ginger until fragrant, about 2-3 minutes.
⏱️ 3 min - 8
Add the chopped gizzards, hearts, and liver to the skillet. Sauté for 2-3 minutes, stirring occasionally.
⏱️ 3 min - 9
Pour the dinakdakan sauce over the meat mixture in the skillet. Add the sliced siling pansigang and stir to combine. Cook for another 2-3 minutes, allowing the sauce to heat through and coat the meat.
⏱️ 3 min - 10
If the mixture is too thick, add a tablespoon or two of the reserved cooking liquid from the gizzards and hearts until desired consistency is reached.
⏱️ 1 min - 11
Serve hot as a 'pulutan' (appetizer with drinks) or 'ulam' (main dish with rice).
⏱️ 1 min