Clean the chicken giblets with salt or alum until thoroughly clean. Rinse the gizzards until they are no longer slimy.

Cut the liver into two parts. Halve the heart without cutting through and squeeze out the blood. Cut the gizzards into two parts and slice into strips.

Heat a wok and add oil over medium heat. Once hot, add garlic and sliced ginger, stir-frying until fragrant. Add the wood ear mushrooms and stir-fry, then push to the side of the wok.

Increase the heat to high and add the giblets. Add salt and stir-fry to combine.

Season with fish sauce, soy sauce, palm sugar, granulated sugar, and ground pepper. Pour the Chinese cooking wine along the side of the wok and stir-fry until cooked through.

Add the onion and chili peppers, stir-fry until cooked. Add the green onions, turn off the heat, and stir to combine. Serve hot on a plate.