Stir Fry Chicken Giblets: Plaab Qab Kib

Hello Foodies!
Happy Hmong New Year! Since 30 is just around the corner, it's about that time of year for fresh farm chicken everything. Besides boiled chicken, we also utilize the giblets and make this delicious stir fry chicken giblets with fresh herbs. A super traditional and soulful Hmong stir fry dish we enjoy making during the New Year when we butcher chickens. In Hmong Leeg, we call this dish Plaab qab kib. It's quite a delicious dish if you are accustom to eating chicken liver, heats, gizzards, intestines, and blood; especially if you can get a hold of fresh organic farm raise brown chickens. I know I know, it's not the norm, but if you're lucky to have tried this dish and loved it then YEAH! :)

I savor this dish as much as I can since we only get my dad's fresh farm chickens twice a year in order to make this dish. So I hope you all can get a chance to try this dish when you get the chance to. Let me know if you've ever had this stir fry before and if you like it. Also share with me what other ingredients you like to add in as well. Happy Cooking and Happy Hmong New Year. Wishing you all good health! :)

BTW: This stir fry will be much more tastier and richer in flavor if you use fresh organic brown hens or roosters. Store bought regular chickens won't give that rich flavor you may be looking for.

WRITTEN RECIPE W/ PICTURES & DETAILED INSTRUCTIONS HERE:
http://chawjcreations.com/2020/11/16/stir-fry-chicken-giblets-plaab-qab-kib/

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INGREDIENTS
1 lb chicken gizzards (rinse and cleaned well/cut)
1/4 lb chicken hearts (rinse well and cut)
1/4 lb chicken liver (cut)
1/4 lb chicken intestine (if you can find it)
1/4-1/2 lb cooked blood (amount depends on you)
1 lb chicken meat w/ skin (cut)
2 tbsp oil
1 tbsp salt
1 tbsp chicken bouillon
3 chili peppers (chopped)
¼ cup lime leaf (rough chop or leave it whole)
1 ½ cup cilantro (chopped)
1 ½ cup green onions (chopped)
2 lemongrass (chopped)
½ cup garlic (minced)
1 - 1 ½ cup ginger (chopped & slice)
Optional ingredients: Basil, Sichuan peppercorns, shallots, etc

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My name is Cindy Her and I have been cooking and baking for quite a long time now! Hmong food culture and tradition is dear to my heart and I wanted to keep our roots intact somewhere. So this is why I started this channel to keep me and you connected to the Hmong culture. I hope you all learn a little bit about the Hmong food culture and try out these recipes! As always, happy cooking :)
-Cindy Her [C.HerCreations]