When ordering for a large group, you often can’t go wrong opting for something that’s smothered in a creamy, thick sauce. This is one of the reasons why the Kapampangan dish Sipo Egg is so popular and special. It uses a nice mix of vegetables and mixes it up with some delicious quail eggs.…
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Published: 05/16/23
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When ordering for a large group, you often can’t go wrong opting for something that’s smothered in a creamy, thick sauce. This is one of the reasons why the Kapampangan dish Sipo Egg is so popular and special. It uses a nice mix of vegetables and mixes that up with some delicious quail eggs. But that actually goes well with a dark, meaty flavor. And so I brought that idea to life with this Chicken Gizzard Creamy Sipo Egg!
It’s usually made with shrimp instead of chicken gizzards. But the latter ingredient is a fantastic ingredient, not only because of its unique flavor that can really make a dish special, but also because of the wealth of nutrients it contains. Did you know that it is actually quite high in protein and high in iron and zinc? Chicken gizzards are also an excellent source of vitamin B12, which plays an important role in controlling your immune system.
Nevertheless, take a look at other dishes that you can prepare with this component.
More recipes for chicken gizzards for cooking
Chicken gizzard Bicol Express
Do you like the creaminess of a Sipo egg dish? Chicken Gizzard Bicol Express has the same quality thanks to an irresistible coconut-flavored stew. But a big part of what makes this a truly amazing dish is the perfect blend of flavor and creaminess. Of course, Bicol Express isn’t complete without some delicious Thai chili peppers to add a great kick. You also can’t do without sigarilyas or wing beans to get the well-known texture of Bicol Express. Just make sure you have some water ready, especially if you’re not used to dishes with a bit of heat!
Chicken liver and gizzard adobo
Rich and full of perfect acidity and flavor, Chicken Liver and Gizzard Adobo is another recipe you’ll want to make again and again. The name Adobong Atay in Balun-balunan should also be familiar to most Filipinos. It’s not quite the same as the original recipe, though, as in this one I tried to coat the liver in flour and then pan fry it before cooking everything. This helps improve the texture of our liver while also making the sauce pleasantly thicker.
Fried chicken gizzard
You can also enjoy your chicken gizzards the deliciously crunchy way! This Roasted Chicken Gizzard is easy and quick to make—both cooking and eating, because you’re sure to find yourself reaching for more and more of these crispy treats. But be warned that it also contains some chili powder flavoring that goes perfectly with the crunchiness of the chicken. You can eat these on their own, but it might also help to have your favorite dipping sauce on the side. This can range from the combination of ketchup and mayonnaise to sinamak!
Now let’s jump right in and prepare our main recipe!
How to cook creamy sipo egg with chicken gizzard
Get 2 cups of water and pour it into your saucepan. Once it boils you can add your 12 quail eggs to the pot and cook for 2 minutes. Then simply remove the eggs and let them cool before peeling off the shells. Set them aside so we can use them later for our sipo egg.
Prepare the chicken gizzard
Now boil 5 cups of water in a saucepan and then add 2 pounds of water. chicken stomach. Make sure you clean them thoroughly before installation. Then cover the pot and let it cook over low heat. We’ll make this for 45 minutes, but feel free to finish it sooner or later as long as the chicken gizzard is tender. Then, drain the water and just put your stomachs aside while we work on the rest of the bowl.
Put 3 tablespoons of butter in a pan and let it melt. Then pour in 1 tablespoon of cooking oil. You also need to add 3 cloves of minced garlic and 1 chopped onion. These two spices are great for adding depth to most dishes, so we saute them in the pan until the onion softens. Also make sure the garlic has turned a little brown. It’s time to add the cooked gizzards too, so we can sauté them for two minutes.
Simply add 2 ounces of Knorr Cream of Mushroom Soup to a container with 3 cups of water and mix to combine. Then pour everything into your pan and wait for the mixture to boil. Next, we need to add 1 diced carrot, ¾ cup corn kernels, 1 diced jicama, and ¾ cup frozen green peas. Then let it cook for 2 minutes over low to medium heat. Make sure the pot is not covered.
Pour in your half cup of all-purpose cream as well if you really want as much creaminess as possible, but you can skip this step. Also add your boiled quail eggs from earlier. Finally, we season the dish with salt and ground black pepper. Now you can serve it on the plate of your choice, but not without loads of freshly cooked rice!
Are there any steps to clarify in this Chicken Gizzard Creamy Sipo Egg recipe? You can leave any questions you have in the comments below!
Did you do this? If you take a picture, be sure to tag us on Instagram @panlasangpinoy or with the hashtag #panlasangpinoy so we can see your creations!
Creamy Sipo egg with chicken gizzard
Creamy chicken gizzard with quail eggs, carrots, green peas and corn.
instructions
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Bring 2 cups of water to a boil in a saucepan. Add the quail eggs. Let cook for 2 minutes. Let cool and peel off the peel. Put aside.
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Boil 5 cups of water in a saucepan. Add the chicken gizzard. Cover, then continue to cook over low heat for 45 minutes, or until gizzard becomes tender. Drain the water and set the gizzards aside.
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Melt butter in a pan. Add cooking oil.
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Sauté the garlic and onion until the onion is soft and the garlic is slightly brown.
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Add the cooked chicken gizzard. Fry for 2 minutes.
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Mix the Knorr Cream of Mushroom Soup with 3 cups of water. stir. Pour the mixture into the pan. let it cook
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Add carrot, corn, jicama and green peas. Cook uncovered over low-medium heat for 2 minutes.
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Add all purpose cream and boiled quail eggs.
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Season with salt and ground black pepper.
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Put on a serving plate. Serve warm with rice.
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Share and enjoy!
Nutritional Information
Calories: 563kcal (28%) Carbohydrates: 24G (8th%) Protein: 41G (82%) Fat: 33G (51%) Saturated Fatty Acids: 16G (80%) Polyunsaturated fat: 4G Monounsaturated fatty acids: 10G trans fats: 0.3G Cholesterol: 737mg (246%) Sodium: 469mg (20%) Potassium: 844mg (24%) Fiber: 9G (36%) Sugar: 8thG (9%) Vitamin A: 3434IU (69%) Vitamin C: 50mg (61%) Calcium: 115mg (12%) Iron: 7mg (39%)