Braised Chicken Gizzards with Shiitake Mushrooms

Name: Braised Chicken Gizzards with Shiitake Mushrooms
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Chinese
Ingredients: 125 g rehydrated shiitake mushrooms; 325 g pork (used for steaming aroma, then discarded); 8 chicken gizzards (peeled and cut into 4 pieces); 4 chicken wings (used for steaming aroma, then discarded); 13.5 g finely chopped scallion; 13.5 g minced ginger; 50 g shaoxing wine; 6.5 g sugar; 20 g soy sauce; 6.5 g salt; MSG, a pinch; 6.5 g chicken fat; 250 g thick stock

A Beijing-style dish of shiitake mushrooms braised with chicken gizzards, producing a deep, richly savory aroma and a tender, melt-in-the-mouth texture.

2h 20m

Easy

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Braised Chicken Gizzards with Shiitake Mushrooms

Ingredients

rehydrated shiitake mushrooms 125 g

pork (used for steaming aroma, then discarded) 325 g

chicken gizzards (peeled and cut into 4 pieces) 8

chicken wings (used for steaming aroma, then discarded) 4

finely chopped scallion 13.5 g

minced ginger 13.5 g

shaoxing wine 50 g

sugar 6.5 g

soy sauce 20 g

salt 6.5 g

MSG a pinch

chicken fat 6.5 g

thick stock 250 g

Instructions

Pre-treat the mushrooms

Wash the mushrooms, place them together with the pork and chicken wings, add pork fat, and steam over boiling water for about 30 minutes. Then remove and discard the pork and chicken wings.

Prepare the gizzards

Wash the chicken gizzards, remove the inner and outer skin, cut each into 4 pieces, and simmer in boiling water until tender (about 1 hour).

Braise

Heat pork fat in a wok and sauté the scallion and ginger until fragrant. Add the steamed mushrooms and gizzards, season with soy sauce, MSG, and chicken fat. Stir-fry briefly over high heat, then switch to low heat and braise until tender. Reduce until the sauce is nearly dry and serve.