Changde Chicken Giblets Clay Pot (常德鸡杂钵 / Chang De Ji Za Bo)

Name: Changde Chicken Giblets Clay Pot (常德鸡杂钵 / Chang De Ji Za Bo)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Hunan
Ingredients: 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

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 tradition of Changde

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.

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.

Secrets to perfect giblets clay pot

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

What are chicken giblets and where can I buy them?

Chicken giblets (鸡杂, ji za) refer to the edible internal organs of chickens, primarily the hearts, livers, and gizzards. Sometimes the neck and feet are also included. Giblets are available at most supermarkets (often packaged with whole chickens) and at butcher shops and Asian markets. You can also buy them separately — many Asian markets sell packages of mixed chicken giblets specifically for dishes like this. Each type of giblet has a different texture: gizzards are crunchy and slightly chewy, hearts are firm and meaty, and livers are soft and creamy. Together, they create a wonderful variety of textures in one dish.

What is a clay pot (bo) and do I need one?

A clay pot (钵, bo) is a thick, rustic cooking vessel made from clay, traditionally used in Changde and the Dongting Lake region. It retains heat exceptionally well, keeping food bubbling hot for a long time. While a clay pot is traditional and gives the most authentic result, you can substitute a Dutch oven, a heavy cast-iron pot, or any thick-bottomed pot that retains heat well. The key is to have a pot that can go from stovetop to table and keep the food warm throughout the meal. If you do use a clay pot, be sure to season it properly before first use and avoid sudden temperature changes to prevent cracking.

What is pickled radish and can I make it at home?

Pickled radish (酸萝卜, suan luo bo) is a common Hunan preserved vegetable made by fermenting daikon radish in a brine of salt, water, and sometimes rice wine. The fermentation gives it a tangy, slightly sour flavor and a crunchy texture. It is available at Asian markets, either in jars or from bulk bins. You can make it at home by cutting daikon into pieces, packing it in a jar with a salt brine (3-4% salt solution), and letting it ferment at room temperature for 3-5 days. The pickled radish is essential to this dish — its tanginess cuts through the richness of the giblets and balances the heat of the chilies.

How do I prevent the giblets from becoming tough?

The key is to clean them properly and cook them for the right amount of time. Gizzards need the longest cooking (20-30 minutes of simmering) to become tender. Hearts need moderate cooking (15-20 minutes). Livers need the least cooking and can become grainy if overcooked. If you are concerned about the livers, you can add them to the pot 10 minutes after the gizzards and hearts. The simmering in broth is gentler than stir-frying and helps tenderize the giblets. Also, cutting the gizzards into thin strips helps them cook more evenly and become tender faster.

Related Recipes

If you enjoy clay pot cooking and bold flavors, try these other Hunan clay pot and offal dishes.

Changde Chicken Giblets Clay Pot (常德鸡杂钵)