Saturday, December 19, 2009

Cooking at Home - Chopsuey (Filipino Style)

This is actually my hubby's favorite dish.

The recipe for this dish actually includes Pork, which we didn't include here. We just added Chicken liver & gizzards... which when I cooked this dish, I tried to cut down as well... cause I've read some articles that said liver is not really good for pregnant women.

  • 1/4 kilo chicken liver and gizzard, sliced to small pieces

  • 1/4 kilo cauliflower/broccoli, broken to bite size

  • 1/4 kilo string beans

  • 1/4 kilo snow peas (sitsaro)

  • 12 baby corns (fresh), cut into halves

  • 5 cloves garlic, diced

  • 2 onions, diced

  • 1 carrot, sliced thinly

  • 1 piece red bell pepper, cut in strips

  • 2 tablespoons of cornstarch, dissolved in 1/4 cup of water

  • 2 cups chicken stock (broth)

  • 3 tablespoons of sesame oil

  • 3 tablespoons of patis (fish sauce)

  • 4 tablespoons of corn oil or vegetable oil

  • Salt to taste

  • In a big pan or wok, sauté garlic, onions then add chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until chicken giblets are cooked.

  • Mix in all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

  • Salt and pepper to taste.

  • Serve hot with rice.

This dish is easy to prepare. It's also a quick and healthy meal.


  1. I just came from Alicia's blog. You girls are making me hungry!!!

  2. That looks so good! My family loves it when I make stuff like that!! YUM!

  3. Thanks for the recipes. I'm tempted now to try my hand at being a domestic diva and cook up a storm when I get home for the Christmas break.

  4. o wow chicken liver n gizzard..haha i've not tried both of those. but i do eat pork liver. is it sumwhat similar sumhow?

  5. Your pictures look great! Easy directions.