Chicken Gizzard Ginataan

Pour the water into a cooking pot and let it boil.

Add dried bay leaves and chicken gizzards. Reduce the heat to medium and boil until the gizzards become tender (around 35 to 45 minutes). Remove the gizzards from the pot and set them aside.

Heat the oil in a wok. Sauté the garlic, ginger, and onion.

Add the boiled gizzards once the onion softens. Sauté for 2 minutes.

Pour in the coconut milk. Let it boil and simmer until it reduces to half.

Add the bell pepper and cook for 2 minutes.

Add the kangkong leaves. Season with fish sauce and ground black pepper.

Transfer to a serving plate. Serve with rice.