Stir-Fried Chicken Gizzards with Bean Curd Sticks

Name: Stir-Fried Chicken Gizzards with Bean Curd Sticks
Total time: 35 min
Ingredients: 300g, cleaned and trimmed chicken gizzards; 150g, soaked and cut into 3-inch sections dried bean curd sticks (fuzhu); a handful, roughly chopped cilantro; 3 cloves, minced garlic; 1 inch, sliced ginger; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon rice wine; 3 tablespoons vegetable oil; to taste salt; a pinch white pepper

A savory Chinese stir-fry featuring tender chicken gizzards paired with soft bean curd sticks, finished with fresh cilantro and aromatic seasonings.

35 min

Medium

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Stir-Fried Chicken Gizzards with Bean Curd Sticks

Story

This homestyle Chinese dish transforms chewy chicken gizzards into something tender and flavorful when quickly stir-fried with silky bean curd sticks. The crosshatch cuts on the gizzards help them cook evenly and absorb the savory sauce.

Ingredients

chicken gizzards 300g, cleaned and trimmed

dried bean curd sticks (fuzhu) 150g, soaked and cut into 3-inch sections

cilantro a handful, roughly chopped

garlic 3 cloves, minced

ginger 1 inch, sliced

soy sauce 2 tablespoons

oyster sauce 1 tablespoon

rice wine 1 tablespoon

vegetable oil 3 tablespoons

salt to taste

white pepper a pinch

Instructions

Prep the gizzards

Rinse the chicken gizzards under cold water. Using a sharp knife, make diagonal crosshatch cuts on both sides of each gizzard, about 1/4 inch deep. This helps them cook evenly and absorb flavor. Pat dry with paper towels.

Prepare the bean curd sticks

If using dried bean curd sticks, soak them in warm water for about 30 minutes until softened. Drain and cut into 3-inch sections. If using fresh bean curd sticks, simply cut to size.

Blanch the gizzards

Bring a pot of water to a boil. Add the prepared gizzards and parboil for about 2-3 minutes until they turn firm and lose their raw look. Drain and set aside.

Stir-fry aromatics

Heat oil in a wok over high heat until smoking. Add the minced garlic, sliced ginger, and a pinch of salt. Stir for about 30 seconds until fragrant, being careful not to burn the garlic.

Cook the gizzards

Add the blanched gizzards to the wok. Stir-fry over high heat for 1-2 minutes, allowing them to get slight caramelization on the edges. Add rice wine and let it sizzle.

Finish the dish

Add the bean curd sticks to the wok along with soy sauce and oyster sauce. Toss everything together and cook for another 2 minutes until the sauce coats the ingredients. Season with white pepper. Turn off heat and fold in the fresh cilantro. Serve immediately.