SichuanMedium 26 min serves 2

Sour Radish Stir-Fried Chicken Offal

Name: Sour Radish Stir-Fried Chicken Offal
Total time: 26 min
Yield: 2 servings
Cuisine: Sichuan
Ingredients: fermented sour radish (daikon, Sichuan style); chicken gizzards; garlic; ginger; light soy sauce; Chinese black vinegar

酸萝卜炒鸡杂 · suān luó bo chǎo jī zá

家庭快手版 · Home version: Family version uses pre-salted, fermented daikon (suan luo bo) from Asian grocers — no fermentation required. Chicken gizzards are parboiled and sliced thin for quick, even cooking.

My mother’s neighbor in Wuhou District, Chengdu, kept a 30-year-old earthenware crock of sour radish brine. Every winter solstice, she’d share a jar with us — the crunchiest, most pungent ones went straight into stir-fries with chicken gizzards. I still hear her laugh: 'The sourer the radish, the happier the stomach!'

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy

Ingredients

fermented sour radish (daikon, Sichuan style)四川酸萝卜🏮 asian120 g
chicken gizzards鸡胗🛒 local140 g
garlic蒜🛒 local10 g
ginger姜🛒 local8 g
light soy sauce生抽🏮 asian10 ml
Chinese black vinegar中国黑醋🏮 asian5 ml

fermented sour radish (daikon, Sichuan style): Look for ‘suan luo bo’ in refrigerated section of Asian markets. Sub: Korean kkakdugi (cut smaller) + 1/2 tsp Chinese black vinegar

chicken gizzards: Pre-cleaned preferred. If whole, remove yellow membrane and rinse well.

Chinese black vinegar: Substitute balsamic vinegar (use 3/4 tsp) — less smoky, but works

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Instructions

1Rinse gizzards, slice into 3-mm thick half-moons. Blanch in boiling water with 5 ml (1 tsp) Shaoxing wine for 90 seconds. Drain, rinse under cold water, and squeeze dry.
焯水去腥，挤干防溅油
🔍 Look for High heat 90 秒 · 90 seconds
Visual: 鸡胗片变紧实、略有收缩Gizzard slices firm up and shrink slightly
You know it's right when: 下胗后10秒内水重归微沸Water resumes gentle boil within 10 seconds of adding gizzards
2Julienne sour radish into 3-cm × 2-mm strips. Lightly squeeze to remove excess brine — keep 1 tsp brine for seasoning.
挤卤汁控水，防菜肴过咸
🔍 Look for 1 分钟 · 1 minute
Visual: 萝卜丝成型不滴水Radish shreds hold shape without dripping
You know it's right when: 碗底无卤汁积聚No pooling liquid remains in bowl
3Heat wok over medium-high heat. Add 10 ml (2 tsp) neutral oil. When shimmering, add ginger and garlic. Stir 30 seconds until golden and aromatic.
姜蒜先爆香，奠定风味基底
🔍 Look for Medium-high 30 秒 · 30 seconds
Visual: 蒜末边缘微黄，姜末周围冒细泡Garlic edges turn pale gold; tiny bubbles form around ginger
You know it's right when: 温甜辛香升腾，未焦糊Warm, sweet-spicy aroma rises — no browning
4Add gizzards. Stir-fry 1½ minutes over high heat until lightly browned and springy. Push to sides.
猛火锁汁，保持嚼劲
🔍 Look for High heat 1分30秒 · 1½ minutes
Visual: 鸡胗出现浅焦斑，表面略收干Gizzards develop light caramel spots; surface dries slightly
You know it's right when: 鸡胗触热油时再次发出轻微滋滋声Slight sizzle resumes when gizzards contact hot oil
5Add sour radish and reserved brine. Stir-fry 1 minute — just until radish softens slightly but retains crunch. Drizzle with light soy sauce and black vinegar. Toss once, turn off heat, and serve immediately.
最后调味，突出酸鲜本味
🔍 Look for High heat 1 分钟 · 1 minute
Visual: 萝卜转为透亮琥珀色；蒸汽带清爽酸香Radish deepens to translucent amber; steam carries sharp, clean sourness
You know it's right when: 入口先觉明快酸香，后有咸鲜Taste reveals bright tang before any saltiness

Tips

· Sour radish brine is key — it adds depth no vinegar alone can match. Don’t skip the reserved teaspoon.
· Cut gizzards uniformly — uneven slices cause some to overcook while others stay tough.
· This dish tastes best within 2 minutes of cooking. The radish’s crispness fades fast.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine