Stir-fried chicken gizzards


Stir-fried chicken gizzards

The stir-fried chicken gizzards are still sizzling when they are served, and the glossy sauce wraps each slice of gizzards that are evenly cut. When you bite it, it is crispy and chewy at first, followed by the sour and spicy pickled peppers and the fragrant garlic, and the numbing taste of Sichuan pepper creeps on the tip of your tongue. The edges are slightly burnt with a bit of smoky flavor, and it makes a crunchy sound when you chew it. You can eat three bowls of rice in a row, and the sour, spicy, fresh and crisp taste is soul-stirring.

Ingredients

Steps

  1. Slice the chicken gizzards thinly and set aside.
    Slice the chicken gizzards thinly and set aside.
  2. Add salt to taste. 10 ml white vinegar. Use your hands to evenly stir to remove the chicken smell.
    Add salt to taste. 10 ml white vinegar. Use your hands to evenly stir to remove the chicken smell.
  3. Rinse several times with clean water and squeeze out the water.
    Rinse several times with clean water and squeeze out the water.
  4. Add shredded ginger to the prepared chicken gizzards. A pinch of pepper. One teaspoon of oyster sauce, one teaspoon of light soy sauce, and one teaspoon of dark soy sauce.
    Add shredded ginger to the prepared chicken gizzards. A pinch of pepper. One teaspoon of oyster sauce, one teaspoon of light soy sauce, and one teaspoon of dark soy sauce.
  5. Mix well and marinate for a few minutes
    Mix well and marinate for a few minutes
  6. cut 15g chili pepper, 15g garlic, 15g ginger and 5g green onion.
    cut 15g chili pepper, 15g garlic, 15g ginger and 5g green onion.
  7. Cut the garlic shoots into small pieces.
    Cut the garlic shoots into small pieces.
  8. Bring water to a boil. Add garlic sprouts and blanch for a few seconds.
    Bring water to a boil. Add garlic sprouts and blanch for a few seconds.
  9. Remove from the heat and drain.
    Remove from the heat and drain.
  10. Chop the pickled pepper into small pieces and set aside.
    Chop the pickled pepper into small pieces and set aside.
  11. Marinate the chicken gizzards, add them to a pan with hot oil and fry until the water is dry.
    Marinate the chicken gizzards, add them to a pan with hot oil and fry until the water is dry.
  12. Serve and set aside.
    Serve and set aside.
  13. Heat oil in another pan and add ginger, garlic, chili pepper and pickled pepper. Stir-fry until sour.
    Heat oil in another pan and add ginger, garlic, chili pepper and pickled pepper. Stir-fry until sour.
  14. Pour in the fried chicken gizzards and add a teaspoon of light soy sauce and a teaspoon of dark soy sauce. Stir-fry over high heat until the flavor is absorbed.
    Pour in the fried chicken gizzards and add a teaspoon of light soy sauce and a teaspoon of dark soy sauce. Stir-fry over high heat until the flavor is absorbed.
  15. Add the prepared garlic sprouts. Add some salt. Stir-fry evenly until cooked.
    Add the prepared garlic sprouts. Add some salt. Stir-fry evenly until cooked.
  16. It is ready to be served.
    It is ready to be served.
Languages
Gebratene Hühnermägen - Deutsch (German) version
Stir-fried chicken gizzards - English version
Mollejas de pollo salteadas - Española (Spanish) version
Gésiers de poulet sautés - Français (French) version
ampela ayam goreng - Bahasa Indonesia (Indonesian) version
ventrigli di pollo saltati in padella - Italiana (Italian) version
鶏の砂肝炒め - 日本語 (Japanese) version
닭똥집 볶음 - 한국인 (Korean) version
ผัดกึ๋นไก่ - แบบไทย (Thai) version
爆炒雞胗 - 香港繁體中文 (Traditional Chinese - Hong Kong) version