Thursday, 1 October 2015

Stir Fry Chicken Giblets 爆炒鸡杂

You can skip this post if you are grossed out by consuming chicken spare parts. Stir Fry Chicken Giblets 爆炒鸡杂 is an acquired taste appreciated by few. Those who like it would swear by the nutritional values in the various parts of a chicken. 

In Singapore, chicken giblets primarily consist few chicken parts : liver, gizzard and sometimes, heart. Every different part provides its own unique nutritional benefits such as  iron, zinc, protein and various vitamins. They are especially beneficial to women who suffer from anaemia. However, do eat in moderation. We must be mindful that chicken giblets are still high in cholesterol level despite their nutritional vantages. 

I do not buy chicken giblets. I get them free from stall owners in a wet market. Yes. They do not mind giving you free if they recognize you as a regular customer or when you spend a substantial amount at their stalls. They are relatively cheap if you have to pay for them. 

There are many ways to cook chicken giblets. The most common being simmering in boiling water or soup. I prefer to stir fry them in high heat and with lots of aromatic ingredients to rid the odours emitted from them (especially from the livers). 

Also, the gizzards are the toughest amongst all. Hence, you are likely to end up with half-cooked gizzards if you stir fry them all together. I would usually boil the gizzards for 20 to 30 minutes before stir frying them with the rest.

When cooked correctly, this is definitely an exotic delicacy worth going for.

Ingredients (enough for 2 pax) :
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  • 250 gm chicken giblets  (washed, cleaned and pre-marinated with salt and sesame oil)(suggest to boil gizzards for 20 to 30 minutes as they would not be fully cooked by just stir frying)
  • 4 mini peppers (deseed and finely chopped)
  • 1 yellow onion (chopped to rings or thin slices)
  • 5 slices ginger (sliced to shreds)
  • 5 cloves garlic (finely chopped)
  • 1 tbsp chopped spring onions
  • 1 tbsp chopped coriander/cilantro
  • cooking oil
  • 1 tsp sesame oil


  • 1/2 tsp salt
  • 2 tsp sugar
  • 2 tbsp shoaxing rice wine or mirin
  • 1 tbsp light soy sauce
  • 1/4 tsp grounded black pepper

(tsp = teaspoon; tbsp = tablespoon)    

Tip : Boil the gizzards beforehand to avoid half-cooked gizzards when stir frying.

Method :

Heat cooking oil in skillet/wok and add ginger shreds. Lightly sauté.
Follow by finely chopped garlic.
Onion rings/slices go next. Give all aromatic ingredients a quick toss.
Add finely chopped mini peppers.
Turn to high heat. Fold in chicken giblets (including the boiled gizzards) and add seasonings. Stir fry till they are fully cooked. Once they are cooked, turn off heat. Add 1 tsp sesame oil and toss in spring onions. Give it a final toss and transfer to serving plate.
Sprinkle with chopped coriander/cilantro and the dish can be served.
With so much aromatic ingredients, this dish is absolutely delicious.

Whoever that feel chicken giblets 鸡杂 are not presentable enough for the dinner table or 上不了桌面, I hope this Stir Fry Chicken Giblets 爆炒鸡杂 could prove them wrong. 

P.S. If you do not already know by now : Gizzards = 鸡胗 = "Gian", the more familiar term we know them by.


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