Sour and Spicy Chicken Giblets

Name: Sour and Spicy Chicken Giblets
Total time: 25 min
Ingredients: 300g Chicken giblets (heart, liver, gizzard), cleaned and sliced; 50g Pickled radish, diced; 30g Pickled green beans, chopped; 4-5 Dried red chilies, roughly chopped; 1/2 teaspoon Sichuan peppercorns; 3 Garlic cloves, minced; 1 inch Ginger, julienned; 3 stalks Green onions, cut into sections; 3 tablespoons Vegetable oil; 1 tablespoon Shaoxing wine; 1 tablespoon Light soy sauce; 1 tablespoon Black rice vinegar; 1/2 teaspoon Sugar; to taste Salt

A bold Sichuan-style stir-fry featuring tender chicken giblets paired with crunchy pickled vegetables. The combination of tangy preserved radish, zesty vinegar, and aromatic seasonings creates an irresistible dish that transforms humble offal into something extraordinary.

25 min

Medium

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Story

This classic Chinese comfort dish makes clever use of chicken offal—heart, liver, and gizzard—transformed through a quick wok technique into something truly memorable. The pickled vegetables add crunch and tang, while the aromatics bring depth.

Ingredients

Chicken giblets (heart, liver, gizzard), cleaned and sliced 300g

Pickled radish, diced 50g

Pickled green beans, chopped 30g

Dried red chilies, roughly chopped 4-5

Sichuan peppercorns 1/2 teaspoon

Garlic cloves, minced 3

Ginger, julienned 1 inch

Green onions, cut into sections 3 stalks

Vegetable oil 3 tablespoons

Shaoxing wine 1 tablespoon

Light soy sauce 1 tablespoon

Black rice vinegar 1 tablespoon

Sugar 1/2 teaspoon

Salt to taste

Instructions

Prep the giblets

Rinse the chicken giblets thoroughly under cold water. Pat dry with paper towels, then slice the heart and gizzard into thin pieces. Cut the liver into bite-sized chunks. Set aside alongside the diced pickled radish, chopped pickled beans, and prepared aromatics.

Bloom the aromatics

Heat oil in a wok over high heat until it just begins to smoke. Add the dried red chilies and Sichuan peppercorns, stirring for about 30 seconds until they release their fragrance. Toss in the minced garlic and julienned ginger, stir-frying for another 15 seconds until aromatic.

Sear the giblets

Add the prepared chicken giblets to the wok. Stir-fry continuously for 2-3 minutes over high heat until the pieces are nearly cooked through and slightly caramelized at the edges. The liver should remain slightly pink inside for optimal texture.

Add seasonings and vegetables

Pour in the Shaoxing wine around the edges of the wok, followed by soy sauce and black rice vinegar. Add the pickled radish and pickled beans, along with the sugar and a pinch of salt. Toss everything together for 1-2 minutes until well combined and heated through.

Finish and serve

Add the green onion sections and give one final toss. Taste and adjust seasoning as needed. Remove from heat and serve immediately over steamed rice, drizzled with any remaining pan juices.