1-First Step: Pour 1 quart water into a cooking pot and bring to a boil.

2-Second Step: Add 3 bay leaves and 3 pounds chicken gizzards. Reduce heat to medium and simmer until tender (about 35 to 45 minutes). Remove gizzards and set aside.

3-Third Step: Heat 3 tablespoons cooking oil in a wok. Sauté 5 cloves minced garlic, 2 thumbs minced ginger, and 1 minced onion until onions soften.

4-Fourth Step: Add the boiled gizzards to the wok and sauté for 2 minutes.

5-Fifth Step: Pour in 2 cups coconut milk, bring to a boil, then simmer until liquid reduces by half. Stir occasionally so you get that smooth, creamy ginataan sauce.

6-Sixth Step: Add 1 red bell pepper and cook for 2 minutes.

7-Seventh Step: Add 1 bunch kangkong leaves, then season with fish sauce and ground black pepper to taste. Mix well until the greens wilt and blend into the creamy sauce.

8-Final Step: Transfer your chicken gizzard ginataan to a serving plate and serve with warm rice. Taste and adjust seasoning with a little more fish sauce if needed.