Braised Chicken Gizzards
Chicken gizzards are blanched and cleaned before being slowly simmered in a rich master stock made from aromatic spices and seasonings, resulting in a delightfully crisp and savory bite.
Story
Braised chicken gizzards are a classic delicacy in Chinese cuisine, prized for their uniquely satisfying, crisp texture. Steeped in a deeply aromatic master stock, every bite delivers a rich harmony of savory spices. Whether served cold as a starter or enjoyed as a flavorful snack, this dish beautifully transforms a humble ingredient into a memorable culinary experience.
Ingredients
Chicken gizzards (slit open and cleaned of all impurities, peel off the gizzard skin, tear off the membrane)
500g
Cooking wine
25g
Soy sauce
20g
Sugar
10g
Scallion
5g
Ginger
5g
Star anise
4 pieces
Cassia bark
5g
MSG
5g
soup
500g
Instructions
1
Prepare the Chicken Gizzards
Slit open the chicken gizzards and clean out all impurities. Peel off the gizzard lining and wash clean. Blanch briefly in a pot of boiling water, then remove. Tear off the tendons and membranes, wash clean, and set aside.
2
Braise
Pour the broth into a pot, add cinnamon bark, star anise, scallions, ginger, sugar, soy sauce, cooking wine, and MSG. Add the chicken gizzards, bring to a boil over high heat, then turn to low heat and braise for about 1 hour.
3
Slice and Plate
Once the gizzards are tender, remove them. Slice into 3mm thick pieces, arrange on a plate, and serve.
