Ingredients
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1
-
1
-
3
-
1
-
2
-
-
1
-
300
-
1
-
-
-
-
-
-
Directions
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
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1
Done
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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. |
