How to make braised chicken gizzards, you need to know these methods

Chicken gizzards are the stomach of the chicken, which is also commonly known as fungus liver in daily life. There are many ways to eat chicken gizzards, among which braised chicken gizzards are more common. There are many ways to cook braised chicken gizzards. When making braised chicken gizzards, be sure to remove the white fascia of the gizzards and add more seasonings.

1. Braised chicken gizzards

Wash the chicken gizzards, remove the white membrane on the skin, and cut into small pieces. Chop the ginger and garlic, cut the chili pepper into small circles, and wash the Sichuan peppercorns and set aside. Pour clean water into the pot and bring it to a boil. Pour the chopped chicken gizzards into the pot to remove the blood. Pour the bloody chicken gizzards into a bowl. Add salt, minced ginger, minced garlic, peppercorns and a little water and mix well. Place in a steamer. Cover and steam for 25 minutes. Take it out and let it cool, then pour in the fragrant glutinous rice sauce and sesame oil and soak for 1 hour. Serve. A little bit of spiciness makes it taste better.

2. Braised chicken gizzards with white atractylodes

Method: Wash the chicken gizzards, blanch them in boiling water and remove them. Put 800 grams of water in the pot, add the medicine bag, scallion segments, and ginger slices and bring to a boil. Cook for about 5 minutes, then remove the scallion and ginger and discard. Add chicken gizzards and cooking wine and bring to a boil. Simmer until the gizzards are cooked through, then remove from the pot, drain, cut into slices, add salt, MSG, vinegar and sesame oil and mix well.

3. Lazy Man’s Braised Chicken Gizzards

Method: Wash the chicken gizzards, blanch them in water, remove them and drain. Slice the old ginger and cut the dried chili into small pieces. Place ginger, dried chili peppers, cinnamon and bay leaves into a gauze seasoning bag and tie it tightly. Bring a pot of water to a boil and add the seasoning packet and cook for 5 minutes. Put the chicken gizzards into a pot and bring to a boil over high heat, then turn to medium heat and cook for 10 minutes. Then add light soy sauce, dark soy sauce, salt and sugar (dark soy sauce: light soy sauce = 1:1.5). Turn to low heat and cook until it’s done to your liking, then turn to high heat until the sauce thickens. You can use chopsticks to poke it to test how well done it is. Once cool, slice.

4. Tips:

Don’t put too much cinnamon and bay leaves, and the amount of dried chilies depends on your personal preference for spicy food. Boil the seasoning packet for 5 minutes first to make it easier for the gizzards to absorb the flavor. Note: don't add salt and soy sauce too early, as the chicken gizzards will not cook easily! ! Wait until the chicken gizzards are 60% to 70% cooked before adding them in. You can also control the ratio of light soy sauce and dark soy sauce yourself, which is mainly related to the final color