Chicken giblet with ginger, garlic and cucumber

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 sliced the giblets and sauté it.

Here are the easy steps:

• Blanch the giblets quickly in hot water; rinse it with cold water to cool, drained. 
• Thinly slice the giblets
• In a frying pan, add some cooking oil, bring it to very hot temperature; add sliced ginger, minced garlic, sliced chili, sauté briefly;  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’).