There’s something truly delightful about the combination of chicken liver and gizzards, especially when they’re bathed in a luscious oyster sauce. This comforting Filipino dish is not just about taste—it’s an experience. Picture tender morsels simmered to perfection, infused with just the right amount of umami and served over fluffy rice. Perfect for a weeknight dinner or a special occasion, this recipe showcases the rich, savory flavors that will entice both culinary novices and seasoned chefs alike.
After a long day, I find myself yearning for a meal that’s not only nutritious but also brings a sense of nostalgia. This Chicken Liver and Gizzard in Oyster Sauce checks all the boxes—it’s high in protein, irresistibly tasty, and oh-so-easy to prepare. Whether you’re looking to shake off the fast-food routine or simply want to try something new, this dish will make your taste buds dance while nourishing your body. Join me as we dive into this delectable recipe!
Why is Chicken Liver and Gizzard in Oyster Sauce a must-try?
Comforting, this dish brings warmth and satisfaction, perfect for family dinners.
Nutritious, packed with high-quality protein and vitamin A, making it a guilt-free indulgence.
Flavorful, the umami from the oyster sauce melds beautifully with tender liver and gizzards for a heavenly taste.
Quick to prepare, you can have this delightful meal ready in under an hour—ideal for busy weeknights.
Versatile, feel free to customize the vegetables or protein based on your preferences!
Chicken Liver and Gizzard in Oyster Sauce Ingredients
For the Main Dish
- Chicken Gizzard – Provides a tender, protein-rich base; remember to clean thoroughly before cooking.
- Chicken Heart – Contributes a rich flavor and texture; use fresh for the best results.
- Chicken Liver – A high-protein powerhouse packed with vitamin A; a key ingredient in this dish.
- Water – Essential for boiling; ensures the gizzards cook to a tender perfection.
- Bay Leaves – Infuses aromatic flavor during boiling; dried leaves work best for maximum infusion.
- Salt and Ground Black Pepper – Vital for seasoning; adjust according to your taste preferences.
- Maggi Magic Chicken Cube – Adds a delightful umami kick; you can swap it for chicken broth powder if needed.
For the Vegetables
- Bell Peppers – Introduces a burst of color and crunch; substitute with your favorite sweet pepper if desired.
- Carrot – Brings a hint of sweetness and additional texture; can be omitted if you prefer a simpler dish.
- Garlic, Onion, Ginger – This aromatic trio forms an essential flavor base; finely chop them for even cooking.
For the Sauce
- Oyster Sauce – The star of the show, delivering deep umami flavors; use it judiciously based on your taste.
- Cornstarch – Acts as a thickener for the sauce; mix with cold water for a smoother consistency before adding.
- Lemon Lime Soda – Balances flavors with its sweetness and acidity; can be replaced with a mixture of lemon juice and sugar.
- Cooking Oil – Necessary for sautéing; opt for a neutral oil like vegetable or canola oil for the best results.
This recipe for Chicken Liver and Gizzard in Oyster Sauce ensures you’ll enjoy a flavorful, nutrient-dense meal that brings the taste of tradition to your table!
How to Make Chicken Liver and Gizzard in Oyster Sauce
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Boil water: Start by bringing 4 cups of water to a boil in a pot. Add bay leaves, salt, and pepper to the water for flavor.
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Cook gizzards: Introduce the chicken gizzards to the boiling water. Cook for about 45 minutes, or until tender, then drain and rinse thoroughly.
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Prepare liver: While your gizzards are cooking, combine the chicken liver with cornstarch in a bowl. Mix well to ensure an even coating.
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Fry liver: In a large skillet, heat 4 tablespoons of cooking oil over medium heat. Fry the chicken liver for about 1.5 minutes on each side until they are browned, then set aside.
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Sauté aromatics: In the same skillet, use the remaining oil to sauté the chopped onion, garlic, and ginger until softened and fragrant.
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Add gizzards and hearts: Add the boiled gizzards and fresh chicken heart to the skillet. Sauté them together until the gizzards are lightly browned.
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Incorporate sauce ingredients: Pour in the oyster sauce and lemon lime soda, then bring the mixture to a boil. Add the Maggi cube and carrots, cooking everything together for 1 minute.
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Add water: Pour in a cup of water and allow the mixture to boil, ensuring all flavors combine beautifully.
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Thicken the sauce: Mix cornstarch with cold water to create a slurry, then slowly add it to the skillet, stirring until you reach the desired sauce consistency.
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Finish with vegetables: Toss in the bell peppers and let them cook for another 1.5 minutes. Season to taste and remove from heat.
Optional: Serve hot over steamed jasmine rice or alongside stir-fried greens.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chicken Liver and Gizzard in Oyster Sauce
Fridge: Store in airtight containers for up to 3 days to maintain freshness and flavor. Make sure it’s completely cooled before sealing.
Freezer: You can freeze the dish for up to a month. Portion it into freezer-safe containers, leaving some space for expansion.
Reheating: When ready to enjoy, gently reheat in a skillet over low heat or in the microwave, stirring occasionally to retain a tender texture.
Flavor Reminder: The Chicken Liver and Gizzard in Oyster Sauce may need an extra drizzle of oyster sauce or a splash of water to refresh its flavor upon reheating.
Expert Tips for Chicken Liver and Gizzard in Oyster Sauce
- Tender Gizzards: Make sure to boil the gizzards long enough—45 minutes is ideal—to achieve that tender texture. Undercooking them can result in a chewy bite.
- Balanced Sauce: Start with less oyster sauce; you can always add more as you cook. This prevents the dish from becoming overly salty.
- Thickening Effect: Mix the cornstarch with cold water before adding it to the sauce to avoid lumps and achieve a smooth consistency in your Chicken Liver and Gizzard in Oyster Sauce.
- Aromatics Matter: Don’t skip the garlic, onion, and ginger—they provide depth to the dish and elevate the overall flavor profile.
- Storage Savvy: Store leftovers in airtight containers and consume within 3 days for optimal freshness; use gentle reheating to maintain texture.
- Portion Control: Enjoy this nutrient-dense dish, but be mindful of liver consumption—limit to 2-3 servings per week due to vitamin A levels.
Chicken Liver and Gizzard in Oyster Sauce Variations
Feel free to explore these delightful twists to make the dish your very own and entice everyone at the table!
- Beef Option: Replace chicken liver and heart with beef liver for a richer flavor while keeping the other elements the same.
- Vegetarian Delight: Swap out all meats for firm tofu, marinating it in soy sauce for a tasty vegetarian alternative.
- Spicy Kick: Add chopped chili peppers or a touch of chili paste to the sauté for a warming burst of heat.
- Herb-Infused: Incorporate fresh herbs like cilantro or basil at the end for a fragrant finish and a pop of color.
- Citrus Zing: Substitute lemon-lime soda with fresh lemon juice mixed with a hint of zest to brighten the dish.
- Sweet Twist: Include chopped pineapple for a unique, sweet contrast to the savory flavors, pairing wonderfully with the oyster sauce.
- Mushroom Medley: Throw in sliced shiitake or button mushrooms to add an earthy depth that complements the dish’s richness.
- Nutty Flavor: Add a sprinkle of sesame seeds at the end to enhance the dish with a delightful nuttiness and visual appeal.
What to Serve with Chicken Liver and Gizzard in Oyster Sauce?
Savor the moment as you create a comforting meal that beautifully complements this savory delight.
- Steamed Jasmine Rice: Perfect for soaking up the rich sauce, enhancing each bite with fluffy texture.
- Stir-Fried Greens: A side of vibrant bok choy or spinach brings freshness and color, balancing the dish’s umami flavors.
- Garlic Rice: Infused with aromatic garlic, this fragrant rice adds a lovely twist and makes for an irresistible pairing.
- Sweet and Sour Cucumber Salad: Crisp, tangy cucumbers provide a refreshing contrast, cutting through the richness of the liver and gizzards.
- Pickled Vegetables: Adding a zing of acidity, pickles enhance the palate and provide a delightful crunch alongside the main dish.
- Cold Beer: A light, crisp beer complements the savory flavors beautifully; for a non-alcoholic option, try a sparkling lemonade.
- Coconut Milk Dessert: End your meal with a touch of sweetness; a coconut-based pudding or tapioca will beautifully balance the savory flavors.
Make Ahead Options
These Chicken Liver and Gizzard in Oyster Sauce are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can boil the gizzards and prepare the chicken liver up to 24 hours in advance, storing them separately in airtight containers in the refrigerator. When you’re ready to cook, sauté the aromatics and simply combine everything, allowing the flavors to meld beautifully while finishing the dish. To maintain quality, refrigerate the cooked components and reheat gently, ensuring the liver and gizzards remain tender and delicious. With this make-ahead strategy, you’ll enjoy a delightful homemade meal with minimal effort!
Chicken Liver and Gizzard in Oyster Sauce Recipe FAQs
How do you select ripe ingredients for Chicken Liver and Gizzard in Oyster Sauce?
Absolutely! For chicken liver and gizzards, freshness is key. Look for livers that are a deep, rich color without any dark spots; they should smell fresh, not have an off-putting odor. Gizzards should feel firm and not slimy. If you’re ever in doubt, purchasing from a trusted butcher can make a world of difference!
What is the best way to store leftover Chicken Liver and Gizzard in Oyster Sauce?
Very! Store your leftovers in airtight containers to keep flavors fresh. They can last in the refrigerator for up to 3 days. Be sure to let the dish cool completely before sealing it up. If you want to enjoy it later, you can freeze it for up to a month—just portion it out into freezer-safe containers. When ready to enjoy, reheat gently to maintain its deliciousness!
Can you freeze Chicken Liver and Gizzard in Oyster Sauce?
Absolutely! To freeze, let the dish cool completely, then divide it into portions in freezer-safe containers, leaving a bit of space for expansion (as it may expand when frozen). It can be stored for up to a month. When you’re ready to eat, just thaw it in the fridge overnight and reheat in a skillet or microwave, adding a splash of water or extra oyster sauce if needed to refresh flavors.
What if my sauce is too thin while preparing Chicken Liver and Gizzard in Oyster Sauce?
No worries! If you find your sauce is thinner than desired, mix 1-2 tablespoons of cornstarch with cold water to create a slurry, and then stir it gradually into the simmering sauce. Cook for a few more minutes until it thickens to your liking. This method helps achieve that perfect, velvety sauce you’re aiming for!
Is Chicken Liver and Gizzard in Oyster Sauce safe for my pets or those with allergies?
Very! While the dish is packed with nutrients for humans, be cautious with pets. Chicken liver is high in vitamin A, which can be harmful to some animals in large quantities. As for allergies, always check for sensitivities as liver and gizzards are high in purines, which may not suit everyone. If you’re cooking for someone with dietary restrictions, you might want to consult them beforehand.
How do I ensure my gizzards are tender in Chicken Liver and Gizzard in Oyster Sauce?
To achieve that melt-in-your-mouth tenderness, make sure to boil the gizzards for 45 minutes until they are fork-tender. After boiling, draining and rinsing them helps remove any residual toughness. If they aren’t tender after the first boil, give them a few more minutes! Cooking long enough is the secret here, so take your time. Enjoy!
Savory Chicken Liver and Gizzard in Oyster Sauce Bliss
Ingredients
Equipment
Method
- Boil water: Bring 4 cups of water to a boil in a pot. Add bay leaves, salt, and pepper for flavor.
- Cook gizzards: Introduce chicken gizzards to boiling water. Cook for about 45 minutes until tender, then drain and rinse.
- Prepare liver: Combine chicken liver with cornstarch in a bowl. Mix well for an even coating.
- Fry liver: In a large skillet, heat 4 tablespoons of cooking oil over medium heat. Fry chicken liver for about 1.5 minutes on each side until browned, then set aside.
- Sauté aromatics: In the same skillet, use remaining oil to sauté chopped onion, garlic, and ginger until fragrant.
- Add gizzards and hearts: Add boiled gizzards and fresh chicken heart to the skillet. Sauté until gizzards are lightly browned.
- Incorporate sauce ingredients: Pour in oyster sauce and lemon lime soda, then bring to a boil. Add Maggi cube and carrots, cooking together for 1 minute.
- Add water: Pour in a cup of water and allow to boil for flavor combination.
- Thicken the sauce: Mix cornstarch with cold water for a slurry, then add to the skillet, stirring until the desired consistency is reached.
- Finish with vegetables: Toss in bell peppers and cook for another 1.5 minutes. Season to taste and remove from heat.