CRUNCHY BRAISED CHICKEN GIZZARD
I live in Singapore and one of our most famous dishes is our Chicken Rice. Sometimes, gizzard is available as a sideorder. I have usually been disappointed with the flavour. This recipe is my own version, and a tasy way (my family agrees) to use often discarded chicken parts. Excellent as an appetizer.
Provided by KL Tan
Categories Poultry
Time 1h
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Clean gizzards thoroughly, cut off tough tendon bits.
- Dry marinate with a little pepper.
- In a small sauce pan, heat the cooking oil on medium heat.
- Add ginger and garlic, stir fry till fragrant.
- Throw in the gizzards and increase heat to hot, stir fry till the gizzards just chnge color.
- Add in the 300 ml water, the five spice powder, the sweet soy sauce, and vinegar.
- Mix well.
- Bring to a boil.
- Reduce heat to a simmer and cook till the sauce reduces to about a third.
- Taste, adjust if necessary.
- Check that gizzards are tender yet crunchy.
- Serve hot, warm or cold with gizzards skewered with toothpicks.
- Note You can make your own Chinese Five Spice Powder by blending the following ground spices: 1 2/3 tbsp star anise 1 1/2 tsp fennel seeds 1 1/2 tsp cassia (in the USA cinnamon denotes both cinnamon and cassia which is native to China, professional bakers prefer cassia to cinnamon.) 1/2 tsp Sichuan pepper or black pepper 1/4 tsp cloves Stir-fried vegetables are enhanced by sprinkling about 1 tsp over them during cooking.
- Add a little salt, and you have a very good marinade for chicken, duck, pork and seafood.
CHICKEN GIZZARDS WITH GRAVY
Step-by-step, photo illustrated instructions for making Chicken Gizzards with Gravy.
Provided by Steve Gordon
Categories Main Dish
Time 1h45m
Yield Varies
Number Of Ingredients 8
Steps:
- Place gizzards in a colander under cold running water.
- Wash each gizzard carefully, removing any green spots or other debris. Let drain. Place gizzards in a large stock pot and cover with an inch or so of water. Bring pot to a boil, reduce heat, simmer for one hour until tender. Drain off the liquid.
- Place gizzards in a small bowl, cover with buttermilk.
- Place flour in a large zip lock type bag, or brown paper bag.
- Add salt.
- Add black pepper
- Shake ingredients together until fully blended.
- Remove gizzards, gently shaking off the buttermilk.
- Place gizzards in bag with flour mixture. Repeat until all gizzards are in the bag.
- Close the bag and gently shake the gizzards until fully coated with flour.
- Remove gizzards from flour, place on a foil lined sheet pan and let sit for 15 minutes.
- Place oil in skillet, over Medium heat. Heat until oil reaches 350F degrees for frying.
- Gently place the gizzards, one at a time, into the hot grease.
- Fry gizzards until lightly browned, about 3 minutes per side.
- Remove gizzards from oil, place on wire rack to drain and cool.
- Drain all but about 2 Tablespoons of oil from the skillet.
- Add the remaining Tablespoon of flour to the skillet and stir until brown.
- Gradually add the can of chicken broth, stirring quickly to remove any lumps.
- Add the cup of warm water. (Do not add cold water to a cast iron skillet)
- Bring the mixture up to a low boil.
- Gently place the gizzards back into the skillet. Leave uncovered. Simmer for 30 minutes or until tender.
- Serve hot over rice.
- Enjoy!
CHICKEN GIZZARDS
This recipe makes very good chicken gizzards without a lot of fuss. If you like gizzards, these are tender and delicious.
Provided by SNYPER1535
Categories Meat and Poultry Recipes Chicken
Time 1h50m
Yield 4
Number Of Ingredients 3
Steps:
- Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
- Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 194.9 calories, Cholesterol 266.7 mg, Fat 13.2 g, Protein 19.5 g, SaturatedFat 7.7 g, Sodium 117.5 mg
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