Crunchy Braised Chicken Gizzard

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 1
• 1 (200 g) package chicken gizzards (or any other poultry gizzards)
• 1 teaspoon shredded young ginger
• 3 cloves garlic, coarse chopped
• 1 tablespoon black vinegar or 1 tablespoon balsamic vinegar
• 2 tablespoons sweet soy sauce or 2 tablespoons ketjap manis (molasses-like consistency)
• pepper
• 1 teaspoon chinese five spice powder (see note below)
• 300 ml water
• 1 tablespoon cooking oil (canola)

Recipe

• 1 clean gizzards thoroughly, cut off tough tendon bits.
• 2 dry marinate with a little pepper.
• 3 in a small sauce pan, heat the cooking oil on medium heat.
• 4 add ginger and garlic, stir fry till fragrant.
• 5 throw in the gizzards and increase heat to hot, stir fry till the gizzards just chnge color.
• 6 add in the 300 ml water, the five spice powder, the sweet soy sauce, and vinegar.
• 7 mix well.
• 8 bring to a boil.
• 9 reduce heat to a simmer and cook till the sauce reduces to about a third.
• 10 taste, adjust if necessary.
• 11 check that gizzards are tender yet crunchy.
• 12 serve hot, warm or cold with gizzards skewered with toothpicks.
• 13 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.
• 14 add a little salt, and you have a very good marinade for chicken, duck, lamb and seafood.