Chicken Liver and Gizzard in Oyster Sauce

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Chicken Liver and Gizzard in Oyster Sauce

Chicken innard stewed in oyster sauce

Prep Time20

Cook Time1

Total Time1 20

Course: Main Dish

Cuisine: Chinese, Fiipino

Keyword: atay, chicken gizzard, chicken gizzard recipe

Servings: people

Calories: 2597kcal

Author: Vanjo Merano

Ingredients

1 1/2 lbs. chicken gizzard cleaned
1/2 lb. chicken heart
1/2 lb. chicken liver

For boiling the gizzards

4 cups water
3-5 bay leaves
1 tsp. salt
1/2 tsp. ground black pepper

Other ingredients

1 Maggi Magic Chicken Cube
2 bell peppers sliced into strips
1 carrot sliced thinly
5 cloves garlic chopped
1 onion chopped
1 thumb ginger minced
3 tbsp. oyster sauce
2 tbsp. cornstarch
12 oz. lemon lime soda
1 cup water
6 tbsp. cooking oil
Salt and ground black pepper to taste

Instructions

Boil 4 cups of water and then add 3 to 5 dried bay leaves, 1 teaspoon salt, and ½ teaspoon ground black pepper. Add the chicken gizzard. Continue boiling for 45 minutes or until the gizzards tenderize. Discard the water and wash the gizzards. Set aside.
4 cups water, 3-5 bay leaves, 1 tsp. salt, 1/2 tsp. ground black pepper, 1 1/2 lbs. chicken gizzard
Combine chicken liver and 2 tablespoons of cornstarch. Mix well.
1/2 lb. chicken liver, 2 tbsp. cornstarch
Heat 4 tablespoons of cooking oil. Fry the chicken liver for around 1 ½ minutes per side. Set aside.
6 tbsp. cooking oil, 1/2 lb. chicken liver
Using the remaining oil (note: add more as needed), sauté the onion, garlic, and ginger until the onion softens.
5 cloves garlic, 1 onion, 1 thumb ginger
Add the boiled gizzard. Sauté for 1 ½ minutes.
Add the heart. Sauté until it turns light brown in color.
1/2 lb. chicken heart
Pour the oyster sauce and lemon lime soda. Let boil.
3 tbsp. oyster sauce, 12 oz. lemon lime soda
Add Maggi Magic Chicken Cube. Stir and then add the carrots. Cook for 1 minute.
1 Maggi Magic Chicken Cube, 1 carrot
Pour 1 cup of water and let it boil.
1 cup water
Thicken the sauce by pouring the slurry (mix 1 ½ tablespoons of cornstarch with 3 tablespoons of water). Stir and cook until the sauce thickens.
2 tbsp. cornstarch
Add the bell peppers. Cook for 1 ½ minutes.
2 bell peppers
Season with salt and ground black pepper.
Salt and ground black pepper to taste
Transfer to a serving bowl. Serve with rice.
Share and enjoy!

Notes

If you like a thicker sauce, add a bit more slurry. It’ll give the oyster sauce a nice, glossy finish that really coats the liver and gizzards.
Oyster sauce brings a deep umami flavor to the dish. If you want a stronger taste, you can add a little more, but be careful not to go overboard with the saltiness.

Nutrition