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.
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