Gatang Manok

Description:
This is one of Mier's all time favorite dish. The first time I cooked this before, it didn't turn out the way he wanted it so I put off cooking it for the longest time. Tonight, I tried it again and was finally successful! Mier likes the sauce thickened very well and according to him, this dish tastes better when cooked earlier and then reheated lang. He had 3 servings tonight so I rate this a VERY successful meal. :D (Sorry no picture this time. Naunahan kami ng gutom namin. Hehehe!)

By the way, this dish is best with natural gata. I actually sqeezed the coco cream myself. It was worth it! :D How to get the gata from coconut: 1st exctraction --- just squeeze the coco meat with your hands. For the 2nd extraction --- pour a little water (about 1/4 cup) over the coco meat and then squeeze again.

Ingredients:
gata - 1st and 2nd extractions
garlic
pandan
sili panigang (optional)
chicken, liver and gizzard
salt
pepper
little sugar
vinegar

Directions:
1. Mix the 2nd extraction of gata with salt, pepper, pandan, garlic, vinegar, little sugar, liver and gizzard.
2. Boil then simmer until the meats are almost tender.
3. Add chicken then continue to boil. Simmer again until chicken is almost done.
4. Remove all the meat and let sauce boil until desired thickness (Mier likes the sauce really thick)
5. Return all the meat and pour gata 1st extraction. allow to boil then turn off fire.