1-First Step: Clean and prep the ingredients. Start by cleaning the 3 lbs chicken gizzards well under running water. Remove any visible fat or tough bits, then drain them. While the gizzards are draining, mince the onion, garlic, and ginger, and slice the red bell pepper into strips. Separate the kangkong leaves from the tougher stems if needed, and set everything aside so cooking goes smoothly.

2-Second Step: Build the flavor base. Set a large pot over medium heat and add the 3 tablespoons cooking oil. Once the oil is hot, sauté the 1 minced onion, 5 minced cloves garlic, and 2 minced thumbs ginger for about 3 to 5 minutes. Stir often so the aromatics cook evenly and do not burn. You want them soft, fragrant, and slightly golden.

3-Third Step: Add the chicken gizzards. Put the cleaned chicken gizzards into the pot and stir them with the sautéed aromatics. Cook for about 5 minutes, turning them now and then so they pick up the flavor from the garlic, onion, and ginger. This step gives the stew a deeper savory taste before the simmering begins. Next, pour in the 1 quart water and add the 3 bay leaves. Bring the pot to a gentle boil, then lower the heat to a simmer. Cover the pot and cook for about 30 to 40 minutes, or until the gizzards start to soften. Stir occasionally and check the liquid level so nothing sticks to the bottom.

4-Fourth Step: Add the coconut milk. Once the gizzards are partly tender, pour in the 2 cups coconut milk. Stir well so the coconut milk blends with the broth. Add fish sauce and ground black pepper to taste. Let the mixture simmer gently for another 15 to 20 minutes. Keep the heat low so the coconut milk stays smooth and does not separate too much. This is the point where the dish starts to smell really good. The coconut milk softens the strong notes of the chicken gizzard, while the ginger and garlic keep the flavor bold and balanced. If you want a slightly richer finish, let the sauce reduce a little more before adding the vegetables.

5-Fifth Step: Add the vegetables. Stir in the 1 red bell pepper and cook for about 3 minutes. Then add the 1 bunch kangkong leaves. Let them wilt gently in the hot coconut sauce for 2 to 3 minutes. Do not overcook the greens, since you want them tender but still bright and fresh. At this stage, taste the stew again. Add more fish sauce or black pepper if needed. If the sauce seems too thick, add a small splash of water. If it feels too thin, let it simmer uncovered for a few more minutes until it reaches your preferred texture.

6-Final Step: Rest and serve. Turn off the heat and let the Chicken Gizzard Ginataan rest for a few minutes before serving. This short resting time helps the flavors settle into the sauce. Serve it hot over steamed rice while the coconut gravy is still silky and fragrant.