Crunchy Braised Chicken Gizzard

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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.

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Steps

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Clean gizzards thoroughly , cut off tough tendon bits.

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Dry marinate with a little pepper.

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

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Add ginger and garlic , stir fry till fragrant.

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

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

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Mix well.

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Bring to a boil.

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

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Taste , adjust if necessary.

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Check that gizzards are tender yet crunchy.

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

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

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Ingredients

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chicken gizzards, ginger, garlic, black vinegar, soy sauce, pepper, chinese five spice powder, water, cooking oil