Changde chicken giblets clay pot (常德鸡杂钵, chang de ji za bo) is a specialty of Changde, a city in northwestern Hunan on the shores of Dongting Lake. The dish features chicken giblets — hearts, livers, and gizzards — simmered in a traditional clay pot (钵, bo) with dried chilies, pickled radish, garlic, and ginger. The clay pot retains heat beautifully, keeping the dish bubbling and aromatic throughout the meal. The giblets absorb the spicy, savory broth, becoming tender and deeply flavored, while the pickled radish adds a tangy counterpoint that balances the richness. This is a hearty, comforting dish that is especially popular in winter, when the bubbling clay pot warms both body and soul.
The clay pot (钵, bo) is a signature cooking vessel in Changde and the broader Dongting Lake region of Hunan. These thick, rustic pots are made from local clay and are designed to retain heat for extended periods, keeping dishes bubbling hot throughout the meal. The "bo" style of cooking involves simmering ingredients in a flavorful broth directly in the clay pot, which is brought to the table and served over a small flame. Chicken giblets (鸡杂, ji za) are a popular choice for bo cooking because they absorb flavors well and have varied textures — the gizzards are crunchy, the hearts are tender, and the livers are creamy. The addition of pickled radish (酸萝卜, suan luo bo) is a Changde specialty, adding a tangy brightness that cuts through the richness of the giblets and the heat of the chilies.
Watch How to Make It
Watch how to cook chicken giblets in a traditional Changde clay pot with bold Hunan spices.
Changde chicken giblets clay pot reflects Hunan’s bold “hot and sour” flavor profile: diced chicken hearts, livers, and gizz
Ingredients
You can buy chicken giblets separately or save them from whole chickens. If you do not have a clay pot, a Dutch oven or heavy-bottomed pot works well. Pickled radish is available at Asian markets.
- 400 g chicken giblets (hearts, livers, gizzards), cleaned
- 100 g pickled radish, sliced
- 10 dried red chilies, cut into sections
- 3 fresh red chilies, sliced
- 5 garlic cloves, sliced
- 1 inch ginger, sliced
- 3 scallions, cut into sections
- 1 tbsp cooking wine
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp chili bean paste (doubanjiang)
- 300 ml chicken broth
- 3 tbsp cooking oil
- 1 tsp sesame oil
Step-by-Step Instructions
- Clean and prepare the giblets. Rinse the chicken giblets thoroughly under cold water. For the gizzards, cut them in half and remove the inner yellow membrane and any grit. Slice the gizzards into thin strips. Cut the hearts in half and remove any blood clots. Cut the livers into bite-sized pieces. Soak all the giblets in cold water with 1 tablespoon of cooking wine for 10 minutes to remove any bitterness. Drain well and pat dry. The different giblets have different cooking times — gizzards need the longest, followed by hearts, with livers needing the least — so cutting them to appropriate sizes helps them cook evenly.
- Prepare the other ingredients. Slice the pickled radish into thin pieces. If the pickled radish is very salty, soak it in water for 10 minutes and drain. Cut the dried chilies into sections. Slice the fresh chilies. Slice the garlic and ginger. Cut the scallions into sections, separating white and green parts. Having everything prepared is important because once you start cooking, the process moves quickly.
- Stir-fry the base flavors. Heat a wok over medium-high heat. Add 2 tablespoons of oil. Add the dried chilies and stir-fry for 15 seconds until fragrant. Add the garlic, ginger, and scallion whites. Stir-fry for another 15 seconds until aromatic. Add the chili bean paste and stir-fry for 10 seconds until the oil turns red. Add the pickled radish and stir-fry for 30 seconds. The pickled radish will release its tangy aroma, creating the distinctive flavor base of this dish.
- Add the giblets and broth. Increase the heat to high. Add the chicken giblets to the wok. Stir-fry vigorously for 2 minutes until the giblets change color. The gizzards should turn from red to pale, the hearts should firm up, and the livers should darken. Add the cooking wine and stir-fry for 30 seconds to deglaze. Add the light soy sauce, dark soy sauce, sugar, and salt. Stir well to combine. Pour in the chicken broth and bring to a boil.
- Transfer to clay pot and simmer. Transfer everything to a clay pot (or Dutch oven). Bring the broth back to a simmer over medium heat. Reduce the heat to low and simmer for 20 minutes, covered. The gentle simmering allows the giblets to become tender and absorb the flavors of the broth, chilies, and pickled radish. Stir occasionally to prevent sticking. After 20 minutes, remove the lid and simmer for 5 more minutes to reduce the sauce slightly. The sauce should be rich and concentrated, coating the giblets generously.
- Finish and serve. Add the fresh red chili slices and scallion greens. Drizzle with sesame oil. Stir gently. Bring the clay pot directly to the table and serve over a small flame to keep it bubbling. The dish is traditionally served with steamed rice, and the remaining broth can be poured over the rice for a delicious, spicy finish. The combination of tender giblets, tangy pickled radish, and spicy broth makes this a deeply satisfying dish that exemplifies the hearty, bold flavors of Changde cuisine.
- Clean the giblets thoroughly. Remove all membranes and blood clots to prevent bitterness.
- Soak in cooking wine. A 10-minute soak in water with cooking wine removes any unpleasant flavors.
- Use a clay pot if possible. Clay pots retain heat better than metal, keeping the dish bubbling at the table.
- Do not overcook the livers. They become grainy if cooked too long. Add them last if cooking separately.
Variations
This clay pot dish can be adapted in several ways. Here are some popular variations.
With rice noodles
Add cooked rice noodles to the clay pot at the end and let them absorb the spicy broth. This transforms the dish into a complete one-pot meal.
With duck giblets
Replace the chicken giblets with duck giblets for a richer, gamier flavor. Duck giblets are a specialty in some parts of Hunan.
Nutrition
Estimated values per serving (recipe serves 4).
| Nutrient | Per serving |
|---|---|
| Calories | 320 kcal |
| Protein | 26 g |
| Total fat | 18 g |
| Saturated fat | 5 g |
| Carbohydrates | 10 g |
| Sodium | 820 mg |
| Sugar | 4 g |
Values are estimates. Actual nutrition will vary depending on specific ingredients and portion sizes.
Frequently Asked Questions
- Overcooking the main ingredient — Hunan steamed dishes rely on freshness; steam just until cooked through.
- Skipping the fermented chilies — duojiao is what makes the dish authentically Hunan, not just spicy.
- Using cold water in the steaming liquid — always start with hot water to maintain consistent steam temperature.
Steamed white rice is essential — the savory juices from the steaming process are meant to be mixed with rice. Add a simple stir-fried green vegetable like Hunan stir-fried spinach or garlic bok choy for a complete meal. A bowl of clear soup on the side helps balance the bold flavors.
What Makes It Hunan
Changde Chicken Giblets Clay Pot is a quintessential Hunan dish that showcases the bold, unapologetic flavors of Xiang cuisine. Unlike Sichuan's numbing-spicy heat, Hunan cooking relies on dry, direct spiciness from fresh and dried chilies, complemented by the deep umami of fermented ingredients like duojiao (chopped salted chilies) and douchi (fermented black beans).
Hunan chicken cookery spans the spectrum from Dong'an — a delicately balanced dish of white-cut chicken with vinegar, ginger, and a whisper of chili — to the fiery chopped chicken of Xiangjiang street stalls. The common thread is respect for the bird's natural flavor, enhanced rather than masked by spice.
Whatever the technique, the goal is the same: clean, layered flavors with a clear throughline of chili heat and the savory depth that only slow building — through fermentation, smoking, or patient braising — can produce.
This recipe represents the Hunan preparation. Many Chinese-American restaurant versions of Hunan dishes add extra sugar, use pre-made sauces, or deep-fry ingredients that are traditionally stir-fried. The key difference is that Hunan cooking uses fresh whole chilies, fermented condiments like duojiao and douchi, and high-heat wok techniques — not thick, sweet sauces.
Related Recipes
If you enjoy clay pot cooking and bold flavors, try these other Hunan clay pot and offal dishes.