Chicken Liver and Gizzard in Oyster Sauce

Steps

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1. 1
   Clean the chicken gizzard thoroughly and boil it in salted water with bay leaves and black pepper for about 40 to 45 minutes until tender.
   ▶ ≈0:47
2. 2
   Prepare all the ingredients: mince garlic, chop onion into pieces, slice bell peppers into strips, julienne the carrot, and mince the ginger.
   ▶ ≈1:10
3. 3
   Coat the chicken liver with cornstarch and mix well to prevent oil from splattering when frying.
   ▶ ≈2:53
4. 4
   Fry the chicken liver in hot oil for about 1.5 to 2 minutes per side until partially cooked, then set aside.
   ▶ ≈3:15
5. 5
   In the same pan, stir-fry the onion for 30 to 35 seconds, then add the garlic and ginger and cook until fragrant, about 30 seconds.
   ▶ ≈4:08
6. 6
   Add the cooked chicken gizzard and stir-fry for 1 to 1.5 minutes.
   ▶ ≈5:18
7. 7
   Add the chicken heart and cook until the outer surface becomes light brown.
   ▶ ≈5:31
8. 8
   Pour in the oyster sauce and lemon lime soda, stirring well to combine. Add the Maggi Magic Chicken Cube.
   ▶ ≈6:04
9. 9
   Add the pre-fried chicken liver and stir to combine. The sauce will gradually thicken from the cornstarch coating on the liver.
   ▶ ≈7:04
10. 10
    Add the carrot and cook for about 30 seconds.
    ▶ ≈7:28
11. 11
    Add water and bring to a boil. If needed, add a slurry of cornstarch and water to thicken the sauce further.
    ▶ ≈7:43
12. 12
    Add the bell peppers and cook for 1 to 1.5 minutes, or longer depending on your preference for crispness.
    ▶ ≈8:11
13. 13
    Season with salt and ground black pepper to taste. Taste the sauce and adjust the seasoning as needed, optionally adding soy sauce or fish sauce.
    ▶ ≈8:38
14. 14
    Give a final stir to ensure all ingredients are well distributed, then transfer to a serving bowl and serve.
    ▶ ≈9:15