Stir-fried Chicken Gizzards with Cilantro

Name: Stir-fried Chicken Gizzards with Cilantro
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 15 Chicken gizzards; 1 piece parsley; 2 pcs Red chili; 1 head garlic; Some oil; a little A pinch of salt; a little Soy sauce; a little White pepper; a little Cooking Wine; 1 piece ginger

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

These days I got a little bit angry. I didn't eat much but I still didn't have an appetite. After walking 6 kilometers, I suddenly got an appetite. But I didn't want to eat meat, so I suddenly wanted to eat chicken gizzards. Chicken gizzards are also called chicken gizzards, which are the stomach of chickens. I usually eat it with a stew, but I stir-fried a plate of chicken hearts that day, and wondered if I could also stir-fry the chicken gizzards? But the chicken gizzards are thicker, so the whole pan-frying is definitely not cooked! How can it increase its heating area? By the way, a cutting knife. Blanch until half-cooked, then stir-fry. "

Stir-fried Chicken Gizzards with Cilantro

1. Tear off the net oil on the outside of the chicken gizzards, and tear off the remaining chicken gold inside, and rinse them out;

Stir-fried Chicken Gizzards with Cilantro recipe

2. Divide the chicken gizzards in half, and cut a gridded knife on the thicker part; if the thickness of the knife is good, do not pull the bottom through;

3. Put the chicken gizzards into the plate, shred the ginger, add a little cooking wine and salt, and marinate for about 15 minutes;

4. Cut the coriander into inch pieces, shred the chili, and slice the garlic; the fresh chili I used can also be dried chili, and the amount can be adjusted according to your taste;

5. Pour water in a wok to bring to a boil, pick up the ginger shreds from the chicken gizzards, boil it in the water, remove it, and drain the water for later use;

6. Pour an appropriate amount of oil in the wok, stir-fry the garlic slices for a fragrance, then pour the chicken gizzards into the wok and stir fry;

7. Put the shredded chili into the pot, pour a little soy sauce, light soy sauce, and salt, and stir-fry evenly;

8. Finally, sprinkle a little white pepper, put the coriander into the pan, stir fry a few times, and then serve.

9. Stir-fried chicken gizzards with coriander, stir-fry a plate with wine and fragrant rice!

Tips:
1. The blanched chicken gizzards will cook quickly in the pot, but must be eaten while it is hot. Because the heating time is short, it will be a bit hard to chew on the outer fascia after it is cold. The total sharing time is no more than 10 minutes, so don't compare it with the taste of stewed for more than half an hour;
2. If you don't want to blanch it, you can stir fry directly, but put more oil in the wok, and the oil will heat up.