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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.

While the gizzards and hearts are simmering, season the chicken liver with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside.

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.

Chop the boiled gizzards and hearts into small, bite-sized pieces. Set aside.

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.

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.

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.

Add the chopped gizzards, hearts, and liver to the skillet. Sauté for 2-3 minutes, stirring occasionally.

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.

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.

Serve hot as a 'pulutan' (appetizer with drinks) or 'ulam' (main dish with rice).


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.

While the gizzards and hearts are simmering, season the chicken liver with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside.

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.

Chop the boiled gizzards and hearts into small, bite-sized pieces. Set aside.

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.

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.

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.

Add the chopped gizzards, hearts, and liver to the skillet. Sauté for 2-3 minutes, stirring occasionally.

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.

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.

Serve hot as a 'pulutan' (appetizer with drinks) or 'ulam' (main dish with rice).
