Chicken gizzards with fresh asparagus

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 to 5
Author Connie Veneracion


  • 400 grams chicken gizzards cooked and cut into strips
  • half a head of garlic crushed, peeled and finely minced
  • 1 small onion peeled and chopped
  • half a teaspoon of grated ginger
  • 400 grams fresh baby asparagus cut into 2-inch lengths
  • 1 large carrot peeled and cut into thin rings
  • 4 tablespoons light soy sauce
  • 2 tablespoons Kecap Manis Indonesian sweet soy sauce
  • freshly ground pepper
  • 2 tablespoons vegetable cooking oil more if you’re not using a non-stick pan


  • Heat the cooking oil in a non-stick wok or frying pan. Add the chicken gizzards and cook over high heat until the edges start to brown.
  • Add the garlic, onion and ginger, and cook until fragrant, about 30 seconds.
  • Add the carrot rings and cut asparagus. Stir fry for about a minute.
  • Pour in the soy sauce and Kecap Manis.
  • Add lots of ground pepper.
  • Cook just until the sauce boils.