Chicken Liver and Gizzard in Oyster Sauce
Chicken Liver and Gizzard in Oyster Sauce is a delicious, no-fuss dish that brings out the best in every ingredient. With its dark, savory sauce, it’s a meal worth having every now and then, especially with a warm bowl of rice!
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Chicken liver and gizzard usually end up in adobo, but this time, we’re doing something a little different. We’re keeping that rich, savory vibe but giving it an oriental twist. With Chicken Liver and Gizzard in Oyster Sauce, you get a bold, flavorful dish that’s perfect with rice—so don’t be surprised if your pot is empty before you know it!
How to Cook Chicken Liver and Gizzard in Oyster Sauce
- Boil the Gizzards Until Tender – Heat up a pot with about 4 cups of water. Toss in some bay leaves, salt, and ground black pepper to add flavor. Once the water is boiling, drop in the gizzards and let them cook for around 45 minutes or until they soften. When they’re done, drain the water, rinse the gizzards to clean them up, and set them aside.
- Coat and Fry the Liver for a Nice Texture – In a bowl, coat the chicken liver with cornstarch—this helps keep it from breaking apart while cooking. Heat some oil in a pan and fry the liver for about a minute and a half on each side. Once browned, take them out and set them aside.
- Sauté the Aromatics and Cook the Gizzards and Heart – Using the same pan, sauté the onions, garlic, and ginger until they soften and smell great. Add the gizzards and stir them around for about a minute and a half. Then, toss in the chicken hearts and cook until they turn a light brown color.
- Build the Sauce and Let Everything Simmer – Pour in the oyster sauce and lemon-lime soda—this combo adds a nice balance of salty and sweet. Let it come to a boil, then drop in the Maggi Magic Chicken Cube for extra flavor. Stir everything together, then add the sliced carrots. Let Chicken Liver and Gizzard in Oyster Sauce cook for about a minute before pouring in a cup of water.
- Thicken the Sauce and Add the Final Touch – Mix cornstarch with a little water and stir it in to thicken the sauce. Once it starts to come together, throw in the bell peppers and let them cook for another minute and a half. Taste and adjust the seasoning with salt and pepper.
- Serve Chicken Liver and Gizzard in Oyster Sauce hot with rice and enjoy!
Tips & Tricks
- Clean the gizzards well – Chicken gizzards can sometimes have a bit of grit, so rinse them well under cold water. Make sure to remove any yellow bits and the hard brown grit. You can also trim off any excess fat or skin for a cleaner taste before cooking.
- Fry the liver quickly – Chicken liver cooks super fast, so you only need about 1 to 1 ½ minutes per side to get it golden and cooked through, just what I’ve posted in my recipe. A lot of people tend to overcook it because they’re worried about blood, but trust me, it’s so easy to get it just right because of its high moisture content. It’s all about that short cooking time, and it’ll come out tender and juicy—no blood!
- To make a slurry, mix cornstarch with water first – Don’t just toss cornstarch directly into the pan. Mix it with a little water first to make a slurry. If you add it straight to the pan, it’ll form clumps, and trust me, getting rid of those is way harder than mixing it properly from the start!
Chicken Liver and Gizzard Benefits
This recipe is packed with nutrients, making them a great choice for your diet.
Chicken liver provides plenty of protein to help maintain muscle mass, which can be trickier to keep as we age. Plus, they’re full of vitamin A, which is good for your eyes and immune system. For pregnant women, they’re a great source of iron, which helps prevent anemia and supports a healthy pregnancy.
The vitamin B12 in gizzards also helps with red blood cell production. All these benefits make Chicken Liver and Gizzard in Oyster Sauce a solid option if you’re looking to boost your nutrition.
That said, it’s important not to go overboard. Eating more than three servings of liver a week could lead to too much vitamin A, which can cause dizziness. Eating more than 3 servings of gizzards a week could also raise cholesterol levels, which isn’t great for heart health.
So, enjoy Chicken Liver and Gizzard in Oyster Sauce once or twice a week to get the good stuff without overdoing it. Moderation is the key to keeping it healthy!
What to Serve with Chicken Liver with Gizzard in Oyster Sauce
Chicken Liver and Gizzard in Oyster Sauce pairs really well with simple, comforting sides that balance its rich flavors.
A side of stir-fried greens like bok choy, spinach, or broccoli can really freshen things up and give a nice crunch to balance the richness of the liver and gizzards. You could also go for the tangy crunch of pickled veggies like carrots or cucumbers to add a refreshing kick. Here are some veggie side dishes you can try:
How to Store
To store it, let Chicken Liver and Gizzard in Oyster Sauce cool down to room temperature before putting it in an airtight container. Oyster sauce can help keep the dish fresh, but it’s best to pop it in the fridge within 2 hours to be safe. If you plan on eating it within the next 3 days, just store it in the fridge. For longer storage, you can freeze it in a freezer-safe container for up to a month. When you’re ready to eat, reheat it gently in a pan with a little water if the sauce gets too thick. Try not to reheat it too many times to keep the texture and flavor just right.
Watch How to Cook Chicken Liver and Gizzard in Oyster Sauce
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Chicken Liver and Gizzard in Oyster Sauce
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
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 Information
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