If your giblets are already sliced, then just wash them clean, otherwise, slice and wash them.

In food processor, make paste of onion, garlic, candlenut, chilies with the water and oil.

Saute paste with gizzard, cook until whitish, then stir in hearts, cook until no longer bloody.

Add in liver, stir, then season with chives, chicken bouillon powder, sweet soy sauce and white pepper.

Cook until gravy is lessen, a bit thickening, and gizzard and hearts are well cooked.