Crunchy Braised Chicken Gizzard Recipes Recipe For Chili

CRUNCHY BRAISED CHICKEN GIZZARD

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.

FINGER LICKIN CHICKEN GIZZARDS

Steps:

• Mix all ingredients in a large saucepan.
• Bring to a slow roll.
• Cover.
• Turn down heat to low and simmer for approximately 3 hours.
• Note: Do not boil or the gizzards will become dry and over cooked.
• Stir occasionally.

SOUTHERN FRIED CHICKEN GIZZARDS

Steps:

• Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
• Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.