Crunchy Braised Chicken Gizzard

Recipe by KL Tan
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READY IN: 1hr
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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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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