Chicken Gizzard Recipe Chinese Food

STIR-FRIED CHICKEN GIZZARDS

Steps:

• Wash the chicken gizzards, shred them, and marinate them with a mixture of Haitian Gudao cooking wine and chopped pepper for 10 minutes
• Shred the ginger, mince the garlic, cut the dried chili into sections, and cut the green pepper into shreds. Add oil to the pot and heat up, saute the pepper, add the dried chili section, then add the minced garlic and ginger and stir fry until fragrant
• Pour in the marinated chicken gizzards, stir fry over high heat until the chicken gizzards change color, add green pepper shreds and mixed juices and Haitian premium oyster sauce and stir fry. After collecting the juices, start the pan.

MOM'S FRIED CHICKEN GIZZARDS

Steps:

• 2-3 hours prior to cooking. In a large bowl or dutch oven, place gizzards, water and 2 Tbls salt. Let soak. (This draws out that bloody/organ taste). Change salty water every 1/2 hour to hour, for 2-3 hours.
• Drain gizzards. Place drained gizzards on paper toweling, and pat dry.
• Salt and Pepper both sides of the gizzards.
• In a large zippy bag, place flour and salt and pepper.
• In your favorite chicken frying pan (I use Grandma's old cast-iron skillet), melt enough shortening to get 1/4" in the pan.
• Place a handful of gizzards in flour baggie. Shake.
• Remove gizzards from baggie. Shake off excess flour mix.
• Gently place gizzards in the hot shortening. Cover with lid ajar. Cook for 5 mins on Medium-High heat, or until browned.
• Turn gizzards, and cover for another 5 mins or until browned.
• (Pleae note: Gizzards will fry better if cooked in batches. Place cooked gizzards in the oven on 'warm' or 200 degrees, between batches.).
• Enjoy!

CHICKEN GIZZARDS

Steps:

• Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
• Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.

CRUNCHY BRAISED CHICKEN GIZZARD

Steps:

• 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.

FRIED CHICKEN GIZZARDS

Steps:

• Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
• Place gizzards in a pot of cold water. Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes. Strain gizzards using a colander. Allow to cool.
• Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
• Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).
• Thoroughly coat gizzards with flour mixture and shake off excess. Gently lay the coated gizzards in the hot oil. Cook until brown. Reduce heat to medium; cover skillet with lid and cook another 10 minutes. Remove to paper towels to drain.