Name: Braised Chicken Heart Chicken Gizzards
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A plate Chicken heart; A plate Chicken gizzards; 6 Dried red chili; 1 head garlic; 1/2 a tree Green onions; 1 piece ginger; 2 pcs star anise; 1 pinch pepper; 2 tablets Bay leaf; Some Soy sauce; Some Cooking Wine; a little salt

Braised Chicken Heart Chicken Gizzards

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Chicken wings are fragrant and tender, and almost everyone likes to eat them, but there is fat under the skin of chicken wings. If you eat too much, you will get fat. The price of chicken wings has soared, and it is now 18 kilograms. The two pieces of chicken meat I’m going to talk about today are cheap, usually at 10 yuan per catty, but when it’s more expensive, it’s only 12 per catty. If you buy more, you will get a discount. These two pieces of meat have almost no fat, they are pure lean meat, and they are chewy. After a pot of stew, the whole family is relieved, and there is no need to worry about growing meat. But if you eat a pound at a meal and then go to sleep, no one can guarantee that you will not grow meat. With moderate consumption and exercise, good appetite and good health are always with you. what is it?
This is the chicken heart and the chicken gizzard. These two pieces of meat can be regarded as the strongest muscles in a chicken. The chicken heart works constantly, except for the muscles, there is no fat. When I was young, I raised chickens in the yard of the house. The chickens often ate pebbles to help digestion, which shows the powerful functions of chicken gizzards. Chicken heart has the effects of nourishing blood and qi, and protecting eyesight. It can be eaten often by people with insomnia, forgetfulness, anemia and qi deficiency; chicken gizzards are effective for iron supplementation and digestion and stagnation. My family often stews in a pot, which is convenient for wine, dishes or snacks. I'm lazy, let's just squeeze it and eat it; if we are more careful, we cut it into slices and mix it with chili oil, vinegar, coriander, etc. "

Braised Chicken Heart Chicken Gizzards

1. Remove the heart-protecting oil outside the chicken heart and the net-like oil outside the chicken gizzard. If there is residual yellow gold inside the chicken gizzard, it will have a very bitter taste. It can be dried and ground into the powder and rinsed with water. It has the effect of dispersing food. ；

Braised Chicken Heart Chicken Gizzards recipe

2. The stewed ingredients are all homemade: star anise, pepper, bay leaf, green onion, ginger, dried red pepper, garlic, the amount is adjusted according to preference and the amount of raw materials;

3. Pour a little oil in the iron pan, and pour the halogen material in step 2 into the pan and pull a few times;

4. Put the chicken heart and chicken gizzards into the pot, stir fry over high heat, and then pour the cooking wine. The cooking wine evaporates while it is hot and can take away the smell;

5. Pour the right amount of raw extract to taste, the old soy sauce and color, and then sprinkle the right amount of salt, stir fry and evenly color, pour in the right amount of hot water, the water should be able to cover the ingredients;

6. Cover the lid and simmer for 10 minutes; the pot has a good sealing effect. Put a little water and simmer for a while; if the lid is leaking, it will take longer;

7. When mature, turn off the heat, leave some soup in the pot so that the chicken heart and chicken gizzards are more delicious. You can eat it hot or cold;

8. When eating cold, you can cut some chives, coriander, and chili, and mix them with balsamic vinegar and light soy sauce. You can also adjust the ingredients according to your preference. A home-cooked snack that is both greedy and nutritious is ready. Regular eating can also help digestion and sleep.

Tips:
1. Remove the heart-protecting oil outside the chicken heart and the net oil outside the chicken gizzard as much as possible to reduce fat intake;
2. There is no need to blanch water, stir fry and stew directly in the pot. The time depends on the amount of raw materials, the tightness of the pot and the taste you like.