Spicy Chicken Gizzards
Overview
Chicken gizzards are also called chicken stomachs. Commonly known as chicken gizzards. One of the chicken offal. It is oblate in shape, with fascia on the outside, gizzards on the inside, and gizzards on both sides. Its meat is purple-red, tough and crispy when cooked. Suitable for refrigeration and hot dishes. When I was a child and I didn't like to eat, my grandma would cook this dish for me. Crispy and spicy, it goes very well with rice.
Tags
Ingredients
Steps
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Wash the chicken gizzards and scrub away the oily film on them. Otherwise it will be a bit fishy.
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Wash and cut the chicken gizzards to remove excess water, stir in a spoonful each of dark soy sauce and oyster sauce, mix well, then add a spoonful of starch and mix well. Marinate for more than 10 minutes.
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Chop onion, ginger, garlic and chili pepper. (I like to use hot peppers that have turned red after a few days. They don’t have so much water and are spicier and taste better)
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Pour a little oil into the pan. When the oil is hot, add the marinated chicken gizzards, stir-fry until raw and remove.
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Heat another pot of oil, add onion, ginger and garlic and sauté until fragrant.
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Then add the dried chili peppers and stir-fry until red oil comes out. (Because my family likes it here, I added Pixian bean paste for a spicier taste. Generally, you don’t need to add it. In addition, if you can’t eat it too spicy, you can replace the sharp pepper with green pepper as appropriate. Or if you like it more spicy, just replace the dry pepper with millet spicy.)
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Add chopped pepper and stir-fry.
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Add the fried chicken gizzards and stir-fry over high heat until fragrant. Ready to serve.
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Delicious and ready to serve. Simple meals. Creaking. Wonderful.
