Chicken Gizzard (Ji Nei Jin 內金) cooked in Coconut Milk

In the Philippines fresh chicken gizzard is called Balon Balo and is commonly cooked in various dishes.

Dried Chicken Gizzard (Ji Nei Jin)

Dried Chicken Gizzard (Ji Nei Jin)

Besides reducing the tendency for food stagnation, it is thought to have great nutritional value for pregnant and nursing mothers.

Benefits of Chicken Gizzard (Ji Nei Jin 內金) According to Asian Medicine:

  • Reduces Food Stagnation
  • Improves Digestion
  • Strengthens Urinary Control
  • Increases Gastric Acid by 30-70%
  • Reduces Hardness and Transforms Stones (gallstones and urinary stones


Thank you Myra for sharing your Grandmother Virginia Gonzaga’s recipe of Balon Balo.  She was a great cook and worked in the marketplace in the Philippines selling home cooked meals and desserts.  The dish was really amazing and we loved it!

Balon Balo Ingredients:

1 lb fresh chicken gizzards (Ji Nei Jin)

1 head garlic finely chopped

2 tbs distilled vinegar

2 tbs soy sauce

3 tbs water

Peppercorns (Hua Jiao)

1 bay leaf



Clean the gizzards thoroughly with rock salt then rinsed (repeat 3-4 times)

In a sauce pan mix all the above ingredients, boil for 4-6 minutes. Then simmer till the meat is tender(20-30 min). Let it cool. Chop the gizzard coarsely.

Chop half of small onion

Chop 4 garlic cloves (Da Suan)

I tbs olive oil

1 cup coconut milk

Small jalapeño chile seeded and chop

Sauté the garlic in a one tbs of olive oil till the onion is transparent. Add the chopped gizzard and stir for a minute or two, then add one cup of coconut milk boil for 3 minutes then simmer till almost dry(45-90 min). Add the chopped jalapeño ( to taste, depending how hot and spicy you want).

This recipe is traditionally eaten with white rice, but can also be served with crackers or sliced baguette.

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