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Chicken Liver and Gizzard in Oyster Sauce

Chicken innard stewed in oyster sauce

Difficulty Expert
Time 60 min
Servings 4
Ingredients 20
Steps 14
Chicken Liver and Gizzard in Oyster Sauce
Chinese Fiipino Updated 2/8/2025

Ingredients

Measured from the catalog payload.

  • 1 1/2 lbs chicken gizzard cleaned
  • 1/2 lb chicken heart
  • 1/2 lb chicken liver
  • 4 cups water
  • 3-5 bay leaf
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 maggi magic chicken cube
  • 2 bell pepper sliced into strips
  • 1 carrot sliced thinly
  • 5 cloves garlic chopped
  • 1 onion chopped
  • 1 ginger minced
  • 3 tbsp oyster sauce
  • 2 tbsp cornstarch
  • 12 oz lemon lime soda
  • 1 cup water
  • 6 tbsp cooking oil
  • salt
  • ground black pepper

Instructions

14 cooking steps

  1. 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.
  2. Combine chicken liver and 2 tablespoons of cornstarch. Mix well.
  3. Heat 4 tablespoons of cooking oil. Fry the chicken liver for around 1 ½ minutes per side. Set aside.
  4. Using the remaining oil (note: add more as needed), sauté the onion, garlic, and ginger until the onion softens.
  5. Add the boiled gizzard. Sauté for 1 ½ minutes.
  6. Add the heart. Sauté until it turns light brown in color.
  7. Pour the oyster sauce and lemon lime soda. Let boil.
  8. Add Maggi Magic Chicken Cube. Stir and then add the carrots. Cook for 1 minute.
  9. Pour 1 cup of water and let it boil.
  10. 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.
  11. Add the bell peppers. Cook for 1 ½ minutes.
  12. Season with salt and ground black pepper.
  13. Transfer to a serving bowl. Serve with rice.
  14. Share and enjoy!

Catalog details

Useful for browsing and sync.

Main Dish, Chicken atay, chicken gizzard, chicken gizzard recipe Public recipe Revision 1

Recipe 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.