Spicy Sour Bamboo Shoot Stir-fry with Chicken Giblets | Isan Style Recipe

Updated at: 10/06/2025

This recipe transports you to the vibrant street food stalls of Isan, Northeast Thailand, with its explosion of spicy, sour, and savory flavors. Imagine tender chicken giblets mingling with crisp-tender bamboo shoots, all bathed in a fiery, tangy sauce that will leave your taste buds tingling. Forget bland stir-fries; this dish is a whirlwind of complex tastes and textures, a testament to the bold culinary traditions of the region. The unique combination of ingredients, including the often-overlooked chicken giblets, creates a surprisingly delicious and deeply satisfying meal.

The secret lies in balancing the sourness of lime juice and tamarind paste with the fiery heat of chilies, creating a harmonious yet intense flavor profile. This isn't your grandmother's stir-fry; it's a culinary adventure. Ready to embark on this exciting cooking journey? Let's dive into the step-by-step instructions to make this incredible Spicy Sour Bamboo Shoot Stir-fry with Chicken Giblets.

Tools Needed

  • Mortar and pestle
  • Pan
  • Knife
  • Cutting board

Ingredients

  • Chicken giblets (hearts, gizzards, liver)
  • Salt
  • Tapioca flour (optional)
  • Fresh chilies
  • Shallots
  • Lemongrass
  • Chili powder
  • Pickled bamboo shoots
  • Kaffir lime leaves
  • Fish sauce
  • MSG (optional)
  • Water
  • Sugar (optional)
  • Palm sugar (optional)

Step-by-Step Instructions

Step 1. Prepare the Chicken Giblets and Paste

  • Clean the chicken giblets thoroughly. Add a generous amount of salt and mix well. Optionally, wash with tapioca flour and water to remove any odor. Clean and mix gently to prevent the liver from becoming mushy.
  • Cut the chicken gizzards into bite-sized pieces. The liver does not need to be cut as finely as it becomes mushy easily.
  • Blanch the chicken giblets in boiling water until the skin is tight. This helps to remove the fishy smell and prevents them from becoming mushy when stir-fried. Immediately transfer to cold water or room temperature water to stop the cooking process.
  • Pound together fresh chilies, shallots, lemongrass, 1 teaspoon of salt, and chili powder to taste. Adjust the spice level according to your preference.
Clean the chicken giblets thoroughly. Add a generous amount of salt and mix well. Optionally, wash with tapioca flour and water to remove any odor. Clean and mix gently to prevent the liver from becoming mushy.Cut the chicken gizzards into bite-sized pieces. The liver does not need to be cut as finely as it becomes mushy easily.Blanch the chicken giblets in boiling water until the skin is tight. This helps to remove the fishy smell and prevents them from becoming mushy when stir-fried. Immediately transfer to cold water or room temperature water to stop the cooking process.Pound together fresh chilies, shallots, lemongrass, 1 teaspoon of salt, and chili powder to taste. Adjust the spice level according to your preference.
Prepare the Chicken Giblets and Paste

Step 2. Stir-fry the Giblets and Bamboo Shoots

  • Stir-fry the chili paste until fragrant. Add the blanched chicken giblets.
  • Wash the pickled bamboo shoots several times with water. Blanch them in hot water before adding to the stir-fry. This helps to reduce the sourness.
  • Add the pickled bamboo shoots to the stir-fry. If the mixture is too dry, add a little water.
  • Add sliced lemongrass and torn kaffir lime leaves to enhance the aroma.
Stir-fry the chili paste until fragrant. Add the blanched chicken giblets.Wash the pickled bamboo shoots several times with water. Blanch them in hot water before adding to the stir-fry. This helps to reduce the sourness.Add the pickled bamboo shoots to the stir-fry. If the mixture is too dry, add a little water. Add sliced lemongrass and torn kaffir lime leaves to enhance the aroma.
Stir-fry the Giblets and Bamboo Shoots
  • Season with salt, fish sauce, and MSG to taste. Adjust seasonings to your preference.
  • Stir-fry until everything is well combined and cooked through. Taste and adjust seasoning as needed.
Season with salt, fish sauce, and MSG to taste. Adjust seasonings to your preference. Stir-fry until everything is well combined and cooked through. Taste and adjust seasoning as needed.
Stir-fry the Giblets and Bamboo Shoots

Step 3. Final Touches and Serving

  • Serve hot.
Serve hot.
Final Touches and Serving

Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)

Tips

  • To prevent the smell from reaching the object, use the chicken's machine.
  • Don't be afraid to use a lot of salt when cleaning the giblets.
  • If the pickled bamboo shoots are too sour, it might affect the overall taste of the dish.

Nutrition

  • Calories: approximately 250-350
  • Fat: 15-25g
  • Carbs: 10-15g
  • Protein: 20-30g

FAQs

1. Can I substitute the chicken giblets?

Yes! Chicken thighs or hearts work well as substitutes. Adjust cooking time as needed, as they may cook faster than giblets.

2. What if I don't have fresh bamboo shoots?

Canned bamboo shoots are a perfectly acceptable substitute. Just drain them well before adding them to the stir-fry.

3. How can I adjust the spice level?

Start with fewer chilies and add more to taste. You can also adjust the amount of fish sauce to balance the heat.


This Spicy Sour Bamboo Shoot Stir-fry with Chicken Giblets offers a delicious and authentic taste of Isan cuisine, showcasing the region's bold and vibrant flavors. The surprisingly tender giblets and the perfect balance of sweet, sour, and spicy elements make this dish a true culinary delight. So gather your ingredients and experience the thrill of creating this unforgettable Isan-inspired stir-fry!