How to cook fried chicken gizzards

Chicken gizzards are a very chewy food, not really chewy, but it feels like there is a flavor of crispy bones in them when you eat them. When cooking chicken gizzards, you must first cut them into pieces. After all, they are still a bit thick and difficult to flavor. Also, stir-frying chicken gizzards requires timing. When adding the gizzards, the oil temperature must be very high and the fire must be high. When making chicken gizzards, add some peppercorns, Lao Gan Ma and chili peppers, and the finished product will be very delicious when eaten with rice.

1. Make cross-shaped cuts on the gizzards (chrysanthemum-shaped cuts), which should be 4/5 of the thickness of the gizzards.

2. Chicken gizzards with oil

Heat 500g of salad oil at about 170 degrees, add the chicken gizzards and quickly stir with a spoon and fry for about 8 seconds. Remove from the oil and set aside.

3. Stir-fry and thicken. Leave 30 grams of oil in the pot, heat it up, add onion and ginger, stir-fry, add cooking wine and vinegar, add the ingredients and stir-fry for a while, add 50 grams of fresh soup, and then add water starch to thicken.

4. Stir-fry in hot oil, quickly pour the fried chicken gizzards into the pan, stir-fry until evenly coated with the starch sauce, then drizzle with hot oil and serve.

How to cook cumin chicken gizzards

Wash the chicken gizzards thoroughly (do not leave any yellow skin, fat, etc.). Just boil it in water and it will turn slightly whitish.

Heat up a pan with oil and fry the peppercorns, chili peppers and Lao Gan Ma first. After the chicken gizzards are fragrant, stir-fry them over high heat.

At the same time, sprinkle a lot of cumin (granular) If you think it is not spicy enough, you can add some chili powder

Add salt, chicken essence and wait until the gizzards are cooked and then you can serve.

How to make crispy spicy chicken

Ingredients: 5 chicken gizzards, 2 green peppers, a few dried red peppers, shredded ginger, minced garlic, 1 teaspoon of cooking wine, salt, chicken essence, 1 teaspoon of light soy sauce, and cornstarch.

practice:

1. Cut the chicken into pieces, cut the green pepper into pieces, and cut the dried red pepper into small sections;

2. Add cornstarch, salt and cooking wine to the chicken gizzards, mix well and let stand for 15 minutes. Then put them in boiling water, pick them up and rinse with cold water until they are completely cool (this way the chicken gizzards will be very crisp);

3. After heating the oil in a pan, add minced garlic and shredded ginger and stir-fry until fragrant. Add chicken gizzards and stir-fry for 2 minutes, then add green pepper and dried red pepper, add salt, chicken essence, a little cooking wine, and finally a little light soy sauce before serving.

Notice:

After boiling the chicken gizzards, they must be rinsed with cold water until they are completely cooled to maintain their crispy taste.

Spicy chicken gizzards recipe

Ingredients: 300 g chicken gizzards, 3 stalks of coriander, 10 dried red chilies, 1/2 tablespoon of Sichuan peppercorns,

Seasoning: 1 star anise, 1 tablespoon soy sauce, 1/2 teaspoon salt.

practice:

1. Bring the chicken gizzards to a boil with cold water and aniseed over high heat, then simmer over low heat for 1 hour. Remove from the heat, let cool, and slice.

2. Wash and chop the coriander and place it on the chopped chicken gizzards.

3. While doing step 1, heat 1 cup of oil in a wok until it is 50% hot. Add dried chilies and Sichuan peppercorns and simmer over low heat for a while to make the spicy oil. Let it cool and set aside.

4. Add soy sauce, salt and spicy oil to the chicken gizzards and mix well.

How to make fried chicken gizzards with garlic

Ingredients: 350g fresh chicken gizzards, 200g green onions, 10g fresh red pepper, 10g ginger, 15g garlic, 10g salt, 5g soy sauce, 5g MSG, 10g cooking wine, 5g sesame oil, 400g cooking oil (actual consumption 30-40g), a small amount of cornstarch,

practice:

1. Wash and slice the chicken gizzards. Mix the salt, cooking wine, soy sauce, MSG and starch with chopsticks. Marinate for 4 minutes. This step is also called "buttering" to keep the gizzards smooth and tender.

2. Cut the ginger into shreds, chop the garlic into cloves, cut the fresh red pepper into shreds, and cut the green garlic into long oblique shapes so that it will automatically fall apart after frying.

3. Heat cooking oil in a wok and wait until the oil temperature reaches 60 degrees. Pour the marinated chicken gizzards into the wok and "slide" them. When the chicken gizzards are cooked through, remove from the wok and drain the oil.

4. Leave a little oil in the wok, stir-fry the garlic, ginger and bright red pepper until fragrant, then pour in the green garlic and chicken gizzards, add salt and cooking wine, stir-fry over high heat for three or four minutes, add some sesame oil, and remove from the wok.

Notice:

When stir-frying over high heat, do not stir-fry for too long. When stir-frying, it is not advisable to use low heat, otherwise the chicken gizzards will lose their tenderness.

How to Cook Chicken Gizzards

Main ingredients: Chicken gizzards

Ingredients: diced green and red peppers

Seasoning: salt, chicken powder, cooking wine, sugar, salad oil, shredded green onion and ginger, water starch

practice:

Change the chicken gizzards into dragon knives and put them in a bowl. Add a little water starch and mix well. Set aside. Then take a small bowl and add salt, chicken essence, cooking wine, sugar and half a spoon of water. Mix well and set aside. Put the frying pan on the fire and add salad oil. When it is 60% to 70% hot, put the starched chicken gizzards into the pan and fry until they are slightly colored. Remove them and leave the bottom oil in the spoon. When it is hot, add the shredded green onion and ginger and stir-fry. Then pour in the fried chicken gizzards, diced green and red peppers and the prepared clear juice, stir-fry and drizzle with oil.

Features: Chicken gizzards are crispy, light and delicious