Big flavours always come in small packages! Chicken giblets are such teeny weeny but extremely flavourful organs that a true hardcore non-vegetarian can never deny. Some might find it better than the meat. So, if you are a fan of chicken giblets, you must try this stir fry recipe which is easy to prepare and can be made from scratch. Serve it as an appetizer, side dish or pair with a bowl of rice as a quick meal, this will excite your palate with absolute delight. Check this version of giblets stir-fried with some colourful succulent bell peppers and fresh basil; this is a perfect triumvirate of flavours and colours to satisfy the tastebuds while appealing to the eyes.

Ingredients:
Chicken Giblets: 600 gm (liver, heart, gizzard)
Bell peppers: 2 diced (red & yellow)
Onions: 2 finely sliced
Ground ginger & garlic: 2 tablespoons
Fresh basil: 25 gm
Green chillies: 2
Ground black pepper: 1 teaspoon
Red chilli powder/ flakes: 1 teaspoon
Soy sauce: 4 tablespoons
Vinegar: 4 tablespoons
Salt: As requires
Oil: 3-4 tablespoons
Spring onions: For garnishing

Preparation: 30 to 45 minutes, 4 to 5 servings.

Pre-cooking Instructions: Wash the giblets properly and transfer them into a pot. Add salt and turmeric powder, mix it and put it on the gas on a medium flame for boiling. Do not add extra water. As soon as the water from the giblets comes out, put the gas on high flame and boil them until the water dries completely. Keep stirring gently to avoid burning. Once done, let it cool down and cut into small pieces for stir-frying.

Step 1: Heat a wok and add cooking oil. A carbon steel wok is always better for stir-frying, as it cooks the food in high heat without burning it. And it is healthier than nonstick cookware. As soon as the oil is hot enough add the boiled giblets and saute for 3-4 minutes on medium flame until it turns light brown.

Step 2: Add the sliced onion saute it for 3-5 minutes until the onion is translucent. Then add the ground ginger, garlic and saute for the next 3-4 minutes till you get the aroma. Add the pepper powders (red & black) and green chillies, stir for a minute and add the bell peppers. Sprinkle a pinch of salt over it and stir it for a minute. You can control the spiciness according to preference. Add extra chilli flakes/ black pepper if required.

Step 3: Now add soy sauce and vinegar, stir it for a minute. If required drizzle with a little water and cover it for 5-7 minutes for cooking on medium to low flame. The vegetable needs to remain crunchy, so do not overcook.

Step 4: After 5 to 7 minutes add the basil leaves and stir for another 3-4 minutes in high heat. Check the amount of salt, if needed add as per requirement and stir. Finally, finish it off with some spring onions and turn the gas off.

Serve hot along with a bowl of aromatic Jasmin rice or sticky rice. Toss some more spring onions to garnish and add salads for extra nutrition.

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