How to Cook Chicken Giblets (Gizzards, Hearts & Liver) — 10-Minute Sauté

Buy a whole chicken from a supermarket or butcher, which includes chicken giblets (gizzard, heart, and livers) along with chicken fat.

Score the gizzard slightly to help it cook quicker and become less chewy (optional).

Heat a stove to medium-high heat and render chicken fat in a pan (or use vegetable oil for a lighter option).

Add the gizzard to the pan once the fat has rendered.

Add sliced ginger to the pan to remove unwanted gaminess from the gizzard.

Remove the ginger once the chicken fat has imparted enough oil.

Cut garlic cloves lengthwise to remove the core and help them cook quicker, then add them to the pan.

Slice the white part of the scallion and add it to the pan for sweetness.

Once the gizzard is browned, add the heart to the pan.

Grate some ginger for a quick sauce while the heart is cooking.

Slice the green part of the scallion for garnish later.

Once the heart is browned, add the livers to the pan.

Season the livers with salt and black pepper after they have taken on color.

Add sake to the pan and cover it with a lid to steam the livers for a couple of minutes.

Mix grated ginger with light soy sauce and dilute with a tiny bit of water.

Optionally, add a few drops of toasted sesame oil to the ginger mixture.

Remove the lid and check the consistency of the sauce, ensuring it is beautiful.

Probe the liver to ensure it is above 71°C for safety.

Plate the dish, including the gizzard, heart, livers, garlic, ginger, and scallions.

Add the grated ginger soy sauce on top and garnish with the green part of the scallion.

Finish with a dash more chicken fat on top.

Equipment Needed

Spice Level:

Allergens