【roasted Chicken Gizzards】

Name: 【roasted Chicken Gizzards】
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chicken gizzards; 0.5 tablespoon Sugar; a little salt; 1 tablespoon starch; 1 tablespoon Cooking oil; Some shallot; Some ginger; 5 cloves garlic; 6 pcs Dried chili; 1 piece star anise; a little Black pepper; a little White pepper; 1 tablespoon Cumin; a little Chili noodles; 0.5 tablespoon Oyster sauce; a little Chicken Essence; 1 tablespoon Soy sauce; 1 tablespoon Steamed Fish Soy Sauce

by Xianer 9992

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This grilled chicken gizzard feels similar to the restaurant’s tin foil chicken gizzard, but my method is not oily, and the taste is softer than the restaurant’s. It is chewy, not hard, and tastes good. In fact, it is the same as the tin foil lamb leg method. almost. "

【roasted Chicken Gizzards】

1. Wash the chicken gizzards with a knife for easy taste.

2. Put the prepared auxiliary materials in according to the steps: 1. Put the sugar, mix well, and marinate for 10 minutes. 2. Put all the seasonings except chili noodles into the basin, continue to stir evenly, and marinate for 30-40 minutes.

3. Put the marinated chicken gizzards on the foil spread in the baking tray and spread evenly.

4. It is the same standard as roast leg of lamb and roast lamb, it must be sealed well.

5. After the oven is preheated at 200 degrees, put it into the oven and start baking! After baking for 30 minutes, take out and open the tin foil (be careful not to be smoked by the heat at this step), remove the upper part, and sprinkle some cumin and chili noodles (the chili noodles increase or decrease according to personal taste), and put them in the oven again Collect the juice and dry for 5-8 minutes. I forgot to record this step, hehe...

6. It's out of the pot~ It tastes good 👌!

Tips:
Starch can make the meat more tender, and you can omit those that like a harder taste. When sprinkling dried chili noodles and cumin powder, be sure to control the heat, and be responsible for the paste.