Stir-fried Chicken and Duck Gizzards

Name: Stir-fried Chicken and Duck Gizzards
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 250 g Chicken and duck gizzards (peeled, trimmed of white tendons, thinly sliced); 50 g Cooked bamboo shoot slices; 10 g Shaoxing wine (5 g for marinating, 5 g for thickening sauce); 15 g Soy sauce (for thickening sauce); 1 g Fine salt (for marinating gizzard slices); 10 g Scallion segments; 2 g White sugar (for thickening sauce); 1.5 g MSG (for thickening sauce); 30 g Wet starch (15 g for coating, 15 g for thickening sauce); 10 g Sesame oil; 500 g (approx. 75 g consumed) Rendered lard (for stir-frying)

A traditional Zhejiang stir-fry featuring chicken and duck gizzards as the main ingredient, with tender yet crisp slices in a vibrant red color.

25 min

Easy

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Ingredients

Chicken and duck gizzards (peeled, trimmed of white tendons, thinly sliced) 250 g

Cooked bamboo shoot slices 50 g

Shaoxing wine (5 g for marinating, 5 g for thickening sauce) 10 g

Soy sauce (for thickening sauce) 15 g

Fine salt (for marinating gizzard slices) 1 g

Scallion segments 10 g

White sugar (for thickening sauce) 2 g

MSG (for thickening sauce) 1.5 g

Wet starch (15 g for coating, 15 g for thickening sauce) 30 g

Sesame oil 10 g

Rendered lard (for stir-frying) 500 g (approx. 75 g consumed)

Instructions

Marinate gizzard slices

Peel the gizzards, trim all white tendons, slice thinly, mix evenly with 5 g Shaoxing wine and fine salt, then add 15 g wet starch to coat the slices.

Prepare thickening sauce

Add 5 g Shaoxing wine, soy sauce, white sugar, MSG, and 15 g wet starch to a bowl, mix into a thickening sauce and set aside.

Quick-fry gizzard slices

Heat a wok over high heat, coat the wok with oil, then add lard and heat to 40% heat (approx. 88°C). Add the gizzard slices, stir with chopsticks for about 10 seconds, drain into a colander, and leave 10 g of oil in the wok.

Finish stir-fry

Add scallion segments to the wok and stir-fry briefly, then add bamboo shoot slices and gizzard slices, stir to combine. Add 25 g water to the thickening sauce, mix well, pour into the wok, toss quickly to coat the gizzard slices thoroughly with the sauce, drizzle with sesame oil, then serve on a plate.