Qianjiang Chicken Gizzards

Qianjiang Chicken Gizzards come from the Qianjiang district of southeastern Chongqing, a region known for its rustic, peasant-style cooking. The dish is a high-heat wok stir-fry featuring sliced chicken gizzards (and often hearts and livers), tossed with local green and red chili peppers, pickled radish, garlic, and ginger. The gizzards are sliced thin and scored so they curl up when stir-fried, creating a delightful crunch. The pickled vegetables add a sour counterpoint that cuts through the richness of the offal. What makes this dish special is the 'wok hei' (breath of the wok) — the smoky char that only a well-seasoned Chinese wok at extreme heat can produce. It's a beer-drinking food (下酒菜) in Chongqing, meant to be shared among friends with cold glasses of local beer.

📖 History

This dish originated in the Qianjiang Tujia-Miao Autonomous District, where the local ethnic minorities have a tradition of using every part of the animal. The dish was created as a way to make chicken gizzards — a tough, chewy cut that most cooks would discard — into something delicious. The secret is the combination of high-heat wok cooking and the sourness of the pickled vegetables, which tenderize the gizzards. It gained popularity in Chongqing city in the 1990s and has since become a beloved specialty.