Crunchy Braised Chicken Gizzard

Step 1

Clean gizzards thoroughly, cut off tough tendon bits.

Step 2

Dry marinate with a little pepper.

Step 3

In a small sauce pan, heat the cooking oil on medium heat.

Step 4

Add ginger and garlic, stir fry till fragrant.

Step 5

Throw in the gizzards and increase heat to hot, stir fry till the gizzards just chnge color.

Step 6

Add in the 300 ml water, the five spice powder, the sweet soy sauce, and vinegar.

Step 7

Mix well.

Step 8

Bring to a boil.

Step 9

Reduce heat to a simmer and cook till the sauce reduces to about a third.

Step 10

Taste, adjust if necessary.

Step 11

Check that gizzards are tender yet crunchy.

Step 12

Serve hot, warm or cold with gizzards skewered with toothpicks.

Step 13

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.

Step 14

Add a little salt, and you have a very good marinade for chicken, duck, pork and seafood.