• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 set chicken gizzards
  • 1 piece chicken liver
  • 1 tsp chopped garlic
  • 50g onion, cut into wedges
  • 1 red chilli, seeded and cut into triangles
  • 250g cucumber (pick a fat one)
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • Vinegar solution - (combined)
  • 3 tbsp white vinegar
  • 2 tbsp sugar
  • ½ tsp salt
  • Seasoning
  • ¼ tsp pepper
  • 1 tbsp light soy sauce
  • 4 tbsp water
  • 1 tsp cornflour


  1. Quarter the cucumber lengthwise and cut of the soft centres. Slice the cucumber quarters diagonally to a thickness of about 0.5cm. Pickle the cucumber in the vinegar solution for about 30 minutes.
  2. Blanch the chicken liver and gizzards in boiling water twice until the hot water is clear. Rinse the liver and gizzard through running tap water then cut into thick slices.
  3. Heat oil and sesame oil in a wok and fry garlic until golden and fragrant. Add pickled cucumber (without washing away the pickling solution).
  4. Stir-fry over high heat for a while then add onion and red chilli. Mix in seasoning and bring to a quick boil.
  5. Add chicken gizzards and liver and toss well before dishing out.

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