Month: November 2018

Chicken giblet with cucumber (sustainable living #3)

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Chicken giblets need to be cook quickly to avoid over cooking. So I blanch the giblets in hot water quickly before slicing and pan frying.  Once blanched, I cook the giblets the same way as the chicken liver.

Here are the easy steps:

  • Blanch the giblets quickly in hot water; transfer to a plate to cool
  • Thinly slice the giblets
  • In a frying pan, add some cooking oil, bring it to very hot temperature; add sliced ginger, minced garlic, and sliced chili;  add sliced giblets, a little sugar, toss; splash a little dark soy sauce, sesame oil, white pepper, toss; remove from heat
  • Add some sliced shallot / scallion, toss
  • Add some sliced cucumber, toss
  • Garnish with chopped coriander

The giblets taste better the next day, served chilled as a salad (‘liang-ban’).

Chicken giblet with cucumber

Chicken liver with chili, garlic and ginger (sustainable living #2)

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My favorite chicken liver recipe calls for a quick stir fry in a very hot wok.

It is super simple:

  • In a frying pan, add some cooking oil, bring it to very hot temperature
  • Add sliced ginger, minced garlic,  sliced chili, and sliced shallot / scallion (white part only),  toss lightly
  • Add chicken liver pieces (cleaned and trimmed in advance);  splash in a little sugar and toss (for aroma), splash in some dark soy sauce (for color), oyster sauce, white pepper, stir fry till cooked
  • Add some sliced shallot/scallion (green part), toss
  • Garnish with chopped coriander and toasted sesame seeds

Chicken liver with chili, garlic and ginger