At the table
Take the cooked offal and vegetables with serving chopsticks and eat with rice. Let pieces from a hot pot cool briefly before eating.
Expect distinct organ textures and sour chili seasoning. Ask for less chili if needed; reducing chili does not remove the pickled flavor.
The mix of organs, vegetables and chili varies. Packaged versions may need heating or cooking; follow the label.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Both freshly cooked and packaged forms are made.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sour and spicy.
- Chili heat
- Texture
- Springy offal pieces contrast with softer liver and crisp pickled radish; the mix of organs changes the texture.
- How it’s made
- Stir-fry chicken offal with pickled chili and sour radish, then gently simmer.
Both freshly cooked and packaged forms are made.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Chongqing.
Ask if they have it first
请问你们有黔江鸡杂吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Why Qianjiang chicken giblets arrive in a simmering pot
In Qianjiang, “chicken giblets” can include heart, gizzard, liver and intestine. Cook Su Kang traces the gently heated table-pot style to his teacher Li Changming, who served a just-fried batch in a small pot over a burner so friends could keep eating it hot. Potato strips often line the bottom, while pickled radish, peppers and ginger bring a bright sour-and-hot flavor. The traditional preparation was added to Chongqing’s municipal intangible cultural heritage list in 2016. The shift from a plated stir-fry to a pot kept gently warm is part of the dish’s local dining story.