Chicken Giblets & Basil

Lee Thayer


This is a a Thai recipe, and is a spicy recipe. Thai Bird's Eye chilies are hot, Thais use a lot of them! Thai basil is also a bit on spicy. Giblets are the hearts, livers, and gizzards, even Thais refer to all these items sold together as giblets. Feel free to use just livers, or any combination you like. This is how simple many Thai dishes are, and can be made to any degree of heat you like.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 500 g
    chicken giblets or any combination of what you prefer
  • 40-60
    fresh bird's eye chilies
  • 6 clove
    garlic, peeled
  • 2-3
    handfuls of thai basil
  • 1 Tbsp
    chicken stock powder
  • ·
    salt, to taste

How to Make Chicken Giblets & Basil


  1. In a heavy mortar, grind up the chilies and garlic.
  2. Clean the chicken giblets, or parts you want, by removing the fat from the hearts and livers, cut the livers crosswise into 2-3 pieces., Cut the hearts in half (top to bottom), and chop the gizzards if using, into just smaller than bite size pieces.
  3. In a large non-stick pan, heat a splash of olive oil or cooking oil of your choice, and add the livers, hearts, and gizzards, and the chili and garlic paste from the mortar, and just a small amount of water, cook until the liver is no longer pink inside. While cooking, sprinkle in the chicken stock powder and stir that in. Stir the giblets occasionally. When the liver is cooked through, add the basil and stir that in until it wilts. Serve with rice.

Printable Recipe Card

About Chicken Giblets & Basil

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai
Dietary Needs: Dairy Free
Other Tag: Quick & Easy

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