Crunchy Braised Chicken Gizzard

"I live in Singapore and one of our most famous dishes is our Chicken Rice. Sometimes, gizzard is available as a sideorder. I have usually been disappointed with the flavour. This recipe is my own version, and a tasy way (my family agrees) to use often discarded chicken parts. Excellent as an appetizer."
 
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Ready In:
1hr
Ingredients:
9
Serves:
1
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ingredients

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directions

  • Clean gizzards thoroughly, cut off tough tendon bits.
  • Dry marinate with a little pepper.
  • In a small sauce pan, heat the cooking oil on medium heat.
  • Add ginger and garlic, stir fry till fragrant.
  • Throw in the gizzards and increase heat to hot, stir fry till the gizzards just chnge color.
  • Add in the 300 ml water, the five spice powder, the sweet soy sauce, and vinegar.
  • Mix well.
  • Bring to a boil.
  • Reduce heat to a simmer and cook till the sauce reduces to about a third.
  • Taste, adjust if necessary.
  • Check that gizzards are tender yet crunchy.
  • Serve hot, warm or cold with gizzards skewered with toothpicks.
  • Note You can make your own Chinese Five Spice Powder by blending the following ground spices: 1 2/3 tbsp star anise 1 1/2 tsp fennel seeds 1 1/2 tsp cassia (in the USA cinnamon denotes both cinnamon and cassia which is native to China, professional bakers prefer cassia to cinnamon.) 1/2 tsp Sichuan pepper or black pepper 1/4 tsp cloves Stir-fried vegetables are enhanced by sprinkling about 1 tsp over them during cooking.
  • Add a little salt, and you have a very good marinade for chicken, duck, pork and seafood.

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Reviews

  1. Recipe is off, by adding the ginger and garlic in the beginning it leaves a bitter flavor, not worth cooking.
     
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