Salt-Baked Chicken Gizzards and Liver
Chicken gizzards are scored in a crosshatch pattern and chicken livers are cut into chunks, then marinated and stir-fried with scallion segments and shredded celery for a fragrant, savory dish.
Ingredients
chicken gizzards (washed, scored, then cut into large pieces)
6
chicken livers (washed, blood removed, cut into large pieces)
8
celery (washed and torn into shreds)
1
Shaoxing wine
0.5 tbsp
white pepper
1 tsp
fine salt
3 tsp
sesame oil
2 tsp
scallions
5
vegetable oil
2 tbsp
Instructions
1
Prepare the Ingredients
Wash the chicken gizzards, score them with a crosshatch pattern, and cut into large pieces. Wash the chicken livers, remove any blood, and cut into large pieces. Wash the celery and tear it into thin shreds.
2
Marinate and Stir-fry
Place the gizzards and livers in a bowl with the Shaoxing wine and white pepper. Heat 2 tbsp vegetable oil in a wok to about 40% of full heat, add the scallions and stir-fry until fragrant, then add the gizzards and stir-fry for 2 minutes. Add the livers and stir-fry for 1 minute, then stir in the fine salt and sesame oil. Mix well, switch to medium heat, and stir-fry for another 4 minutes. Add the celery shreds, give everything a quick toss, and serve immediately.
