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Crunchy Braised Chicken Gizzard

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Ingredients

Adjust Servings:
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)

Nutritional information

161.3
Calories
123 g
Calories From Fat
13.8 g
Total Fat
1.8 g
Saturated Fat
0 mg
Cholesterol
2022 mg
Sodium
6.3 g
Carbs
0.7 g
Dietary Fiber
0.8 g
Sugars
4.5 g
Protein
361g
Serving Size

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Crunchy Braised Chicken Gizzard

Features:
    Cuisine:

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

    • 80 min
    • Serves 1
    • Easy

    Ingredients

    Directions

    Share

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

    1
    Done

    Clean Gizzards Thoroughly, Cut Off Tough Tendon Bits.

    2
    Done

    Dry Marinate With a Little Pepper.

    3
    Done

    in a Small Sauce Pan, Heat the Cooking Oil on Medium Heat.

    4
    Done

    Add Ginger and Garlic, Stir Fry Till Fragrant.

    5
    Done

    Throw in the Gizzards and Increase Heat to Hot, Stir Fry Till the Gizzards Just Chnge Color.

    6
    Done

    Add in the 300 Ml Water, the Five Spice Powder, the Sweet Soy Sauce, and Vinegar.

    7
    Done

    Mix Well.

    8
    Done

    Bring to a Boil.

    9
    Done

    Reduce Heat to a Simmer and Cook Till the Sauce Reduces to About a Third.

    10
    Done

    Taste, Adjust If Necessary.

    11
    Done

    Check That Gizzards Are Tender Yet Crunchy.

    12
    Done

    Serve Hot, Warm or Cold With Gizzards Skewered With Toothpicks.

    13
    Done

    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
    Done

    Add a Little Salt, and You Have a Very Good Marinade For Chicken, Duck, Pork and Seafood.

    Avatar Of Logan Morris

    Logan Morris

    Smoke master specializing in tender and juicy smoked meats with a signature rub.

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