Comments

1. felixberto says:

   February 6, 2007 at 3:43 am

   no matter what i do, i could not tenderize the gizzard. still comes out rubbery. i can chew on them all day. do i have to remove the tan lining? chickens swallow pieces of rock that end up in their gizzards to aid in crushing their food. do you have a recipe for chicken liver adobo? thanks.

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2. Connie says:

   February 7, 2007 at 3:42 pm

   it takes about 2 hours to make them really tender. and it’s the sides that have to be trimmed. and the sort of “wrapping” — dunno what it’s called.

   No liver only adobo recipe here, sorry. my kids don’t eat liver-only. has to be liver and something else.:razz:

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3. Sha says:

   May 3, 2007 at 1:04 am

   tried it last night and it was good. I didn’t have access to soy paste so I used reg. soy sause, about the same portion but parang kulang lang ng onti sa lasa though accdg to hubby, masarap daw talaga! =) ang tagal palang lutuin! hehehe.

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4. annmariemarie says:

   August 24, 2007 at 4:47 am

   Ahhh! Revelation! Kaya pala spinach ang substitute ng kangkong sa Sinigang! Well, not just because of the obvious reason that they’re booth green and leafy … eh, “water spinach” pala ang ingles ng kangkong! Sus… thanks Madame Connie for writing about these lil details.

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5. Carol says:

   March 8, 2008 at 9:49 pm

   interesting. I never thought of mixing Kankong with adobong gizzard before.
   We have gizzard in the fridge and I think I will try this one out.
   Cool concoctions!

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6. ogz says:

   October 15, 2008 at 9:25 am

   i will try to cook this recipe today, yehey, bagong ulam ulit

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7. ogz says:

   October 15, 2008 at 12:15 pm

   i don’t have much time left to cook it, so, what i did was, i cut the kangkong stalks a little shorter than 1 cm, cut the gizzard almost the same size. It took me less than an hour of cooking and still taste good.
   Next week, when I’m gonna cook it, to impress my ever-loving mom-in-law, i shall follow the step by step method, i know it will taste even better, looks even better too, hahaha kasi nagmukhang bopis naggawa ko ngayon

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8. Connie says:

   October 15, 2008 at 3:00 pm

   LOL Because the pieces were too small? Larger pieces take longer to cook but they’re juicier that way.

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9. arnold says:

   October 21, 2008 at 8:32 am

   i tried every filipino dish you could think of but what i’m really looking is just like this one.kinda unique and easy to prepare.the trick to make the gizzard tender is that when trimming the meat , try to make some slices in it just like doing the trick in cooking squids.try to make some criss-crossed slices to break down the meat fiber…well anyway , nice recipe madam….i’ve tried it and made it a topping on a bowl of steamy rice and voila! great hit with the kids…hope you have more of this…godspeed!!!!!

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10. Madie says:

    January 20, 2009 at 12:47 am

    Ma’am Connie, just wanna check: is soy paste the same as miso?

    Reply
11. Connie says:

    January 20, 2009 at 10:45 am

    Madie, no they’re not the same.

    Reply
12. Madie says:

    January 21, 2009 at 12:33 am

    ayayay, it’s good i checked with you first before buying it. thanks!

    Reply

Trackbacks

1. Adobong kangkong | Healthy veggies | Home-cooking rocks! says:

   August 24, 2009 at 9:59 am

   [...] is an older version of adobong kangkong (swamp / water spinach) in the archive but it was cooked with chicken gizzards. This version, which [...]

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