Hot and Sour Chicken Gizzards
A classic Hunan dish with crunchy chicken gizzards, pickled peppers and sour beans create a perfect spicy and sour flavor, an irresistible companion for rice.
Ingredients
16 items- Chicken gizzards 200 g
- Chicken hearts 100 g
- Chicken livers 100 g
- Pickled chili peppers 6
- Pickled long beans (sour beans) 50 g
- Ginger 1 piece (15 g)
- Garlic 3 cloves
- Scallions 2
- Vegetable oil 2 tbsp
- Cooking wine (Shaoxing wine) 1 tbsp
- Salt 1/2 tsp
- Cornstarch 1 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tbsp
- Rice vinegar 1 tbsp
- Sugar 1/2 tsp
Nutrition
Steps （7 steps）
Wash and slice chicken gizzards, hearts, and livers thinly. Combine with cooking wine, salt, and cornstarch. Mix well and marinate for 10 minutes.
Slice pickled chili peppers into rings, chop pickled beans, mince ginger and garlic, and chop scallions. Set aside.
Heat vegetable oil in a wok over medium heat until just smoking. Add ginger, garlic, and pickled chili rings; stir-fry for about 30 seconds until fragrant.
Turn the heat to high, add the marinated chicken mixture, and stir-fry quickly for 1-2 minutes until the meats change color and curl slightly.
Add the chopped pickled beans and continue stir-frying over high heat for 1 minute to combine flavors.
Pour in light soy sauce, dark soy sauce, rice vinegar, and sugar along the edge of the wok. Stir-fry for 30 seconds to coat evenly.
Sprinkle scallions, toss a few times until the sauce thickens and the chicken is cooked through and crispy. Serve immediately.
Tips
Always use high heat when stir-frying chicken parts to retain crispness. Marinating with cornstarch keeps the meat tender. Pickled peppers and beans are quite salty, so no extra salt is needed.
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