SALPICAO

Ingredients:

3	tbsp	cooking oil
1/4	kg	MAGNOLIA CHICKEN LIVER
1/4	kg	MAGNOLIA CHICKEN GIZZARD cleaned & boiled until tender
1/2	tsp	chili pepper flakes
2	tbsp	liquid seasoning
2	tbsp	Worcestershire sauce
2	tbsp	MAGNOLIA GOLD BUTTER
1	tbsp	garlic, minced
1	pc	finger pepper, sliced

Procedure:

Heat oil in a pan. Sauté the chicken liver and gizzard over high heat for 2-3 minutes.
When done, remove chicken from pan and set aside.
Using the same pan, add in the chili flakes, liquid seasoning, worcestershire sauce, Butter and garlic.
Add the chicken back into the pan and continue to sauté for another 2 minutes.
Transfer to serving dish and garnish with sliced finger pepper.

Makes 3-4 servings.

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