Foot and Fire

    Canola Oil Garlic Onion Chicken Liver water Soy Sauce vinegar Brown sugar Szechuan Peppercorn Bay Leaves    Saute Garlic and Onion in oil until translucent. Add Chicken Liver and water just enough to cook it. Cover for 5 minutes. Add soy sauce, vinegar and sugar. Add crushed Szechuan Peppercorn and bay leaves. Mix gently and cover again for another 5 minutes.

I love chicken gizzards because they have this chewy texture while I also love chicken livers because they have melt-in-your-mouth texture. Cooking both with masala kari or mixed spices sauce, one can bring out thw taste of these chicken parts. For this one, I didn't use coconut milk. Oil Garlic onions 500g Chicken gizzard 500g Chicken liver Potatoes, cubed Turmeric powder Paprika powder Bayleaves Cracked Peppercorns Chili powder Chili peppers Salt In a wok, Saute gizzards and livers in oil, garlic and onions. Add water and bayleaves. Cover for 5 minutes in high heat.  Add water and potatoes. In a bowl, place all spices and mix well and add hot water. Add dissolved spices to the wok. Add the chilipeppers and Cover. Let cook for 10 minutes. Adjust taste with salt. Mash two livers to thicken the sauce. Serve hot with rice. 

By GERLIE M. UY And so they dream of having the famous Bacolod Chicken Inasal (grilled skewered chicken), paa (legs) or pecho (breast) part, it does not matter. My friends from Iloilo and I also had chicken gizzard and liver. At Bacolod Chicken House, Lacson Branch in Bacolod City, the chicken has a tasty flesh and the skin is not fatty but crispy. Aside from that, their garlic rice is superb. As prelude to our recent trip to Dumaguete and Siquijor, we had our dinner at Bacolod Chicken House and my friends from Iloilo loved it.