A savory and hearty stir-fry with tender chicken gizzard, creamy liver, fresh vegetables, and a flavorful sauce.
Cooking Tips:
• Parboil chicken gizzard first before stir-frying if you want it extra tender.
• Fry liver quickly to avoid overcooking, which can make it tough and grainy.
• Add sesame oil at the end to preserve its nutty aroma.
Ingredients Tips:
• Use fresh chicken liver for a creamier taste; frozen ones tend to be grainier.
• Shiitake mushrooms can replace canned mushrooms for a richer flavor.
Chicken Liver and Gizzard Stir-fry
A savory and hearty stir-fry with tender chicken gizzard,creamy liver, fresh vegetables, and a flavorful sauce.
Ingredients
For the Marinade:
- ¼ kg chicken gizzard
- ¼ tsp salt
- ½ tsp ground black pepper
- ½ kg chicken liver
- ¼ tsp salt
- ½ tsp ground black pepper
For Cooking:
- 3 tbsp cooking oil for frying
- 1 thumb-size ginger sliced
- 6 cloves garlic minced
- 1 medium onion sliced
- 1 cup water
- ¼ tsp salt
- ¼ tsp sugar
- 1 tbsp liquid seasoning
- ½ cup carrot sliced
- 1 tbsp oyster sauce
- 1 can sliced mushrooms drained
- ½ cup green beans sliced
- Bokchoy leaves
- 1 tsp sesame oil
- salt and pepper to taste
Instructions
Marinate the Meats:
- Season chicken gizzard with salt and pepper. Set aside for at least 10 minutes.
- Do the same for the chicken liver and set aside.
Cook the Gizzard and Liver:
- Heat oil in a pan. Fry the marinated gizzard for 3 minutes.
- Add the marinated liver and fry for 3–4 minutes. Set aside the fried liver, leaving the gizzard in the pan.
Build the Stir-fry:
- Add more oil if needed. Sauté ginger, garlic, and onion for about a minute.
- Pour in water, season with salt and liquid seasoning, then cover and simmer until the gizzard is tender.
- Add carrots, oyster sauce, mushrooms, and green beans. Stir well and cook until vegetables are slightly tender.
- Return the fried liver to the pan. Add bokchoy leaves, sesame oil, and pepper. Toss well until everything is coated and cooked through.
