Dry Roast Chicken Offal

Name: Dry Roast Chicken Offal
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chicken rack; 2 taels Chicken heart; 2 taels Chicken gizzards; 2 taels Chicken liver; A large piece ginger; A short paragraph shallot; Some Dried chili; 1 green pepper; Some Cooking Wine; Some Soy sauce; Some salt; Some MSG; Some Sugar

by charles_xue

4.8 (1)

Favorite

2

Difficulty

Normal

Time

15m

Serving

2

The dry roasted chicken miscellaneous for my father to drink, it is good with wine, the raw materials are not expensive, and the preparation is simple. "

Dry Roast Chicken Offal

1. The chicken rack is cut into pieces and washed

2. Wash the chicken heart and chicken liver, cut the chicken heart to remove the blood, slice the chicken gizzard, and cut the chicken liver.

3. Cut a few slices of ginger, shred the rest, shred green onions, wash dried chilies, and shred green chilies

4. Boiled water and ginger sliced cooking wine

5. Blanch chicken offal

6. Heat oil, add scallion, ginger, dried chili, green chili and sauté pan

7. Add chicken stir fry (seems to put too much, sweat!)

8. Add light soy sauce, dark soy sauce, sugar and continue to stir fry, try to control the moisture

9. Add monosodium glutamate (or not) and appropriate amount of salt before cooking.

Tips:
PS: Experience tells me that next time don’t put chicken liver, it’s easy to fry, just put chicken gizzards and chicken hearts.

PS2: Don’t stingy with ginger for dry-roasted chicken offal, it will taste better if you add too much, and it can also remove fishy

PS3: You can put some cumin when you start the pot, it will have a different effect

PS4: Stir-fried chicken miscellaneous is likely to produce a lot of water. You can dry the pan and fry to remove the water before frying.