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Chicken Liver and Gizzard Stir-fry

A savory and hearty stir-fry with tender chicken gizzard,creamy liver, fresh vegetables, and a flavorful sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Fillipino
Servings 5
Calories 320 kcal

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.

Video

Keyword Chicken Liver and Gizzard Stir-fry