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Recipes > Stir-Fried Chicken Giblets with Ginger (Long Ga Xao Gung)

<a href='../pages/recipes.php' title='Recipes'>Recipes</a> > Stir-Fried Chicken Giblets with Ginger (Long Ga Xao Gung)


  • Nuoc Cham
  • 1 pound of chicken livers, cut into bit-size pieces
  • 1 pound mixed chicken gizzards and hearts, trimmed and thinly sliced
  • 4 scallions, cut into 2-inch lengths
  • 3 tablespoons vegetable oil
  • 6 garlic cloves, minced
  • 1 tablespoon sugar
  • freshly ground black pepper
  • 1 large onion, cut into thin slivers
  • 1-1/2 tablespoons thinly shredded fresh gingerroot
  • 2-1/2 tablespoons nuoc nam (Vietnamese fish sauce)
  • coriander sprigs

Preparation Method

1. Prepare the Nuoc Cham. Set aside.

2. In a large nonstick skillet, heat half of the oil over moderately high heat. When the oil is hot, add the onion and cook until fragrant, about 1 minute. Add the chicken livers and stir fry for 3 minutes. Remove to a plate. Add the remaining 1-1/2 tablespoons of oil to the pan. Fry the garlic and ginger until aromatic. Add the gizzards, hearts and sugar and cook for 2 minutes longer. Return the livers to the pan along with the fish sauce and 1/2 cup of water. Stir-fry for 2 minutes, or until the sauce reduces slightly. Add the scallions and stir-fry for 30 seconds. Transfer to a heated platter.

3. Sprinkle with black pepper and garnish with coriander sprigs. Serve with rice and Nuoc Cham.