Cold Chicken Gizzards

Name: Cold Chicken Gizzards
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Chicken gizzards; 1 teaspoon sesame oil; 1/2 teaspoon salt; 1 teaspoon Pepper oil; 4 cloves garlic; 2 pieces Chives; Some Vinegar; 1 piece star anise; 2 tablets Bay leaf; 1 piece Cinnamon; 1 tbsp Cooking Wine; 1/4 teaspoon Chicken noodles

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Chicken gizzard is also called "chicken stomach", commonly known as "chicken gizzard", one of chicken miscellaneous. The shape is oblate, with fascia on the outside, gizzard skin on the inside, and gizzard flesh on both sides. The meat is purple-red, tough and crispy after being cooked. It is often used in frying, exploding, and halogen. Such as: fried gizzards, fire-dependent chrysanthemum gizzards, popped gizzards, braised chicken gizzards. Compared to deep-frying, sautéing, and stir-frying, I prefer cold salad after cooking. This tastes refreshing, crispy, and suitable for wine and rice.

Cold Chicken Gizzards

1. Wash the chicken gizzards with vinegar mixed with water, and peel off the fascia on the surface

2. In a pot under cold water, add star anise, bay leaves, cinnamon, cooking wine and cook until the chicken gizzards are cooked through, about 40 minutes

3. Finely chop garlic and green onions

4. After cooking, remove and cool, and slice the cooled chicken gizzards into thin slices

5. Take a small pot and put the minced garlic in it

6. Add the sliced chicken gizzards, add salt, pepper oil, sesame oil, chicken powder, green onion and mix well.

Tips:
1. The cold chicken gizzard tastes really good, and the chicken gizzard can be made in a pressure cooker, which saves time;
2. The chicken gizzards will not become hard after cooking for a long time. They are very tender and easy to chew, and there is no problem with children eating;
3. The pepper oil is the green pepper oil made by my mother, which is delicious and fragrant.