Chicken Gizzard and Chicken Liver Claypot Rice
Cantonese claypot rice made with chicken gizzards and chicken livers, savory and delicious.
Ingredients
Rice (soak in advance for 1 hour)
to taste
Chicken gizzards (cut into flower shape)
to taste
Chicken liver (sliced)
to taste
Salt
to taste
Soy sauce
to taste
Cooking wine
to taste
Cornstarch
to taste
Cooking oil (coat the inner wall of the clay pot to prevent sticking)
to taste
Shredded ginger
to taste
Chopped green onion (sprinkle on top just before serving)
to taste
Instructions
1
Soak rice
After washing the rice, soak it in clean water for 1 hour in advance, which makes it easier to cook and less likely to burn at the bottom.
2
Marinate chicken gizzards and liver
Cut the chicken gizzards into flower shapes, slice the chicken liver, then add salt, soy sauce, cooking wine, cornstarch, oil, and shredded ginger, mix well and marinate for 15 minutes.
3
Cook rice
Coat the inner wall of the clay pot with oil to prevent sticking, then add the soaked rice. First cook over medium heat, then turn to low heat when the water boils. When the rice starts to bubble, add the marinated chicken gizzards and liver, stir to separate with chopsticks, cover the lid and continue to simmer over low heat for 5 to 10 minutes. It is done when you no longer hear water boiling sounds and only hear faint sizzling.
4
Simmer until done
Turn off the heat and let it rest for another 10 minutes. Open the lid, sprinkle chopped green onion, cover the lid again and let it rest for 1 to 2 minutes before serving.
