Liver-n-Gizzard Endives

Tidbits of Giblets (Hmong: Sab Hab Plawv Kib)

Servings: 6-8 | Prep Time: 15 mins | Cook Time: 15 mins

Make appetizing endives filled with spicy, savory tidbits they'll never expect. For the adventurous eater, this Hmong recipe has interesting ingredients and robust flavors. Chicken livers (sab), hearts (plawv) and duck gizzards (plaab us) are enhanced with ginger, garlic, scallions, cilantro, culantro, chili peppers, and kaffir lime leaves. The distinct flavors of organ meats can handle the abundant fresh herbs and spices without getting overpowered. Why duck gizzards instead of chicken? Duck gizzards are larger morsels, have less connective tissue and therefore less chewy. This is a tasty recipe demonstrating the Hmong philosophy of wasting no animal parts. Try it. You just might like it!

• 1 pk chicken livers, 1 lb, 1/2" cubes
• 1 pk chicken hearts, 1 lb, cubed
• 1 pk duck gizzards, 1 lb, cubed
• 3" baby ginger, thinly sliced
• 2 TBSP minced garlic
• 6 fresh kaffir lime leaves, finely chopped
• 10 Thai chili peppers, or to taste, sliced
• 1/8 cup fish sauce
• 1/2 tsp black pepper, coarsely ground
• 3 scallions w/ whites, chopped
• 1 cup cilantro leaves, chopped
• 1/2 cup culantro leaves, chopped
• 1 TBSP vegetable oil
• 4 endive heads, leaves separated/rinsed
(or serve with cabbage wedges)

On the stovetop, heat oil in large pan. Brown garlic, about 5 minutes.
Add livers, hearts, gizzards, ginger, garlic, kaffir, Thai chili peppers, fish sauce, and black pepper. Stir. Cover pan for about 3 minutes. Stir. Cover another 3 minutes.
Turn off heat. Add scallions, cilantro, and culantro. Stir just to combine. Herbs should be just wilted.
Spoon liver and gizzard mixture into endives. Garnish with fresh cilantro leaves. Serve arranged on a platter. Enjoy!