When ordering for a large group of people, you often can’t go wrong with opting for something smothered with a creamy, thick sauce. That is part of the reason why the Kapampangan dish Sipo Egg is so popular and special. It utilizes a beautiful mix of vegetables, and mixes it with some delicious quail eggs.…
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Published: 5/16/23
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When ordering for a large group of people, you often can’t go wrong with opting for something smothered with a creamy, thick sauce. That is part of the reason why the Kapampangan dish Sipo Egg is so popular and special. It utilizes a beautiful mix of vegetables, and mixes it with some delicious quail eggs. But this actually pairs well with a dark, meaty flavor. And so I brought that idea to life with this Creamy Sipo Egg with Chicken Gizzard!
Normally, you make this with shrimp instead of chicken gizzard. But the latter ingredients is a fantastic ingredient to utilize not only because of its unique taste that can really make a dish stand out, but also the abundance of nutrients it possesses. Did you know it is actually quite rich in protein, and contains a good deal of iron and zinc? Chicken gizzards are also a great source of Vitamin B12, which plays an important role in managing your immune system.
That being said, why not take a look at more dishes you can make with this component?
Other Chicken Gizzard Recipes to Cook
Chicken Gizzard Bicol Express
Are you fond of the creaminess of a sipo egg dish? Chicken Gizzard Bicol Express has that same quality due to an irresistible coconut-y stew. But a huge part of what makes this a truly amazing dish is the perfect mash-up of spice with creaminess. Bicol Express is, of course, incomplete without some delicious Thai chili peppers that provide a terrific kick. You also can’t go without sigarilyas or winged beans to provide that familiar texture that comes with Bicol Express. Just make sure to have some water prepared, especially if you are not used to dishes that have some heat!
Chicken Liver and Gizzard Adobo
Rich and oozing with a perfect sourness and savor, Chicken Liver and Gizzard Adobo is yet another recipe that you will want to whip up again and again. The name Adobong Atay at Balun-balunan may also ring a bell with most Filipinos. However, it is not exactly like the original recipe because for this one, I tried dredging the liver in flour, and then pan-frying them before cooking everything up. This helps enhance the texture of our liver, while making the sauce more satisfyingly thick.
Fried Chicken Gizzard
You can also have your chicken gizzard the deliciously crispy way! This Fried Chicken Gizzard is simple and quick— both in cooking and in eating because you are sure to reach for more and more of these crunchy treats. But be warned that there is also a bit of spice in this from chili powder, which matches perfectly with the crispiness of the chicken. You can eat these alone, but having your favorite dipping sauce on the side could also help. This could range from the ketchup and mayonnaise combination to even sinamak!
Let’s get straight to it now, and make our main recipe!
How to Cook Creamy Sipo Egg with Chicken Gizzard
Get 2 cups of water, and pour this into your cooking pot. Once it is boiling, you can put your 12 quail eggs in the pot, and boil this for 2 minutes. Then just remove the eggs, and let them cool before you peel 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 cooking pot, and then incorporate 2 lbs. of chicken gizzard. Make sure you have thoroughly cleaned these before integrating them. Then cover the pot, and keep this boiling with the heat set on low. We will do this for 45 minutes, but you can finish earlier or later so long as the chicken gizzard has become tender. Then drain your water, and just put your gizzards on the side as we work on the rest of the dish.
Place 3 tablespoons of butter in a pan, and let this melt. Then pour 1 tablespoon of cooking oil inside. You will also need to add 3 cloves of garlic you’ve minced, as well as 1 onion you’ve chopped. These two seasonings are great for adding depth to most dishes, and so we will sauté them in the pan until the onion softens. Also make sure that the garlic has become a bit brown. It’s time to add the gizzards we boiled too so that we can sauté this for 2 minutes.
Just place your 62 grams of Knorr Cream of Mushroom Soup in a container with 3 cups of water, and mix these together. Then pour all of this into your pan, and wait for the mixture to boil. Afterwards, we must integrate 1 carrot we’ve cubed, ¾ cup of sweet corn kernels, 1 jicama we’ve cubed, as well as ¾ cup of frozen green peas. Proceed to let this all cook for 2 minutes using low to medium heat. Make sure to leave the pot uncovered.
Pour your ½ cup of all-purpose cream inside as well if you really want as much creaminess as possible, but you can choose to forego this step. Add your boiled quail eggs from earlier too. And then to finish it all off, we will season the dish with salt and ground black pepper to taste. Now you can serve this in your plate of choice, but not without heaps of freshly cooked rice!
Any steps you want cleared up in this Creamy Sipo Egg with Chicken Gizzard recipe? You can leave any queries you have in the comments below!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Creamy Sipo Egg with Chicken Gizzard
Creamy chicken gizzard with quail eggs, carrot, green peas, and corn.
Instructions
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Boil 2 cups of water in a cooking pot. Add the quail eggs. Boil for 2 minutes. Let it cool down and peel off the shell. Set aside.
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Boil 5 cups of water in a cooking pot. Add the chicken gizzard. Cover and then continue boiling using low heat for 45 minutes or until the 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 garlic and onion until the onion softens and the garlic browns a bit.
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Add the boiled chicken gizzard. Sauté for 2 minutes.
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Combine Knorr Cream of Mushroom Soup with 3 cups of water. Stir. Pour the mixture into the pan. Let it boil.
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Add carrot, corn, jicama, and green peas. Cook uncovered for 2 minutes in a low to medium heat setting.
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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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Transfer to a serving plate. Serve warm with rice.
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Share and enjoy!
Video
Nutrition Information
Calories: 563kcal (28%) Carbohydrates: 24g (8%) Protein: 41g (82%) Fat: 33g (51%) Saturated Fat: 16g (80%) Polyunsaturated Fat: 4g Monounsaturated Fat: 10g Trans Fat: 0.3g Cholesterol: 737mg (246%) Sodium: 469mg (20%) Potassium: 844mg (24%) Fiber: 9g (36%) Sugar: 8g (9%) Vitamin A: 3434IU (69%) Vitamin C: 50mg (61%) Calcium: 115mg (12%) Iron: 7mg (39%)