Hello Foodies!
Happy Hmong New Year! Since 30 is just around the corner, it’s about that time of year for fresh farm chicken. Besides boiled chicken, we also utilize the giblets and make this delicious stir fry chicken giblets with fresh herbs. A super traditional and soulful Hmong stir fry dish we enjoy making during the New Year when we butcher chickens. In Hmong Leeg, we call this dish Plaab qab kib. It’s quite a delicious dish if you are accustom to eating chicken liver, heats, gizzards, intestines, and blood; especially if you can get a hold of fresh organic farm raise brown chickens. I know I know, it’s not the norm, but if you’re lucky to have tried this dish and loved it then YEAH! 🙂

I savor this dish as much as I can since we only get my dad’s fresh farm chickens twice a year in order to make this dish. So I hope you all can get a chance to try this dish when you get the chance to. Let me know if you’ve ever had this stir fry before and if you like it. Also share with me what other ingredients you like to add in as well. Happy Cooking and Happy Hmong New Year. Wishing you all good health! 🙂

BTW: This stir fry will be much more tastier and richer in flavor if you use fresh organic brown hens or roosters. Store bought regular chickens won’t give that rich flavor you may be looking for.

Fresh organic farm raised chicken

Farm raise chicken with skin on. Fresh and organic will make this dish much more rich and tastier. I don’t recommend using store bought regular chicken since it won’t have as much flavor. I suggest if you can, check your local Asian grocery store for roosters or chickens that are labeled brown or yellow chicken. Those will work as well.
Fresh chicken gizzards, hearts, liver, and intestines

If you can’t get a hold of fresh farm chicken giblets, feel free to buy store bought chicken heats, gizzards, & liver. I’ve never seen my local grocery store sell any chicken intestines so you can leave it out if you can’t find it. Make sure to clean them well before using them. Cut off any of the rougher gizzard parts (usually the center part) and rinse them well.
Cooked chicken blood blocks

You can buy chicken blood at the store and cook it water until it congeals and fully cooks. Place the uncooked blood in a pot of cold water and then place it over the stove and let is slowly simmer and cook until the blood firms up. Allow it to cool completely before cutting it into blocks.

HERBS

I like to use a lot of herbs for this dish. It really helps balance all the rich flavor of the chicken/giblets. I’m using fresh lemongrass, garlic, kaffir lime leaf, lots of ginger, chili peppers, green onions and cilantro. Other herbs can be added to your desire
Seasonings 

Chicken bouillon and salt
Stir fry and serve with rice 
Lots of flavor

YUM!

Happy Cooking & Enjoy!

-CHawjCreations

Stir Fry Chicken Giblets: Plaab qab kib

Serves: 8-10 Prep Time: 15 minutes Cooking Time: 15-20 minutes 15-20 minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 1 lb chicken gizzards (rinse and cleaned well/cut)
• 1/4 lb chicken hearts (rinse well and cut)
• 1/4 lb chicken liver (cut)
• 1/4 lb chicken intestine (if you can find it)
• 1/4-1/2 lb cooked blood (amount depends on you)
• 1 lb chicken meat w/ skin (cut)
• 2 tbsp oil
• 1 tbsp salt
• 1 tbsp chicken bouillon
• 3 chili peppers (chopped)
• ¼ cup lime leaf (rough chop or leave it whole)
• 1 ½ cup cilantro (chopped)
• 1 ½ cup green onions (chopped)
• 2 lemongrass (chopped)
• ½ cup garlic (minced)
• 1 - 1 ½ cup ginger (chopped & slice)
• Optional ingredients: Basil, Sichuan peppercorns, shallots etc

Instructions

1) Cook the chicken blood if you decide to put it in the stir fry. Pour the uncooked blood in a pot of cold water and then place it over the stove and let is slowly simmer and cook until the blood firms up. It should take about 30 minutes or so to firm up depending on how much you end up cooking. Allow it to cool completely before cutting it into blocks. Set aside.

2) Wash all the giblets well. Cut each part into bite size pieces. Cut and discard any tough chewy bits from the gizzards (usually the center part). Same goes with the hearts, liver, and intestines if you notice any. Cut the chicken into bite size pieces as well. Keep the skin on. Set aside

3) Cut and prep all the herbs and spices. Set aside

4) In a saute pan, add in 2 tbsp of oil. Turn on the heat and add in the chopped lemongrass and garlic. Saute for a good 3-4 minutes or until the garlic is slightly turning golden brown. Then add in the sliced chicken and all the giblets. Season with salt and chicken bouillon. Stir and turn up heat. Saute and cook the chicken until most of the juice evaporate and oil starts releasing from the chicken. It should take about 10 minutes or so. Then add in the ginger, kaffir lime leaf, chili peppers, and blood blocks. Saute for another 3-4 more minutes to heat up the blood blocks and cook up the ginger. At the very end, add in the green onions and cook for another 1 minute or so. Then turn off heat and add in the cilantro. Stir well and taste to adjust seasonings. Serve with rice and enjoy! 🙂
-CHawjCreations

Notes

Add other herbs if you like. If you can't find chicken intestines, you don't need to add it in.