[summer Appetizers] Spicy Chicken Gizzards

Name: [summer Appetizers] Spicy Chicken Gizzards
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Chicken gizzards; 1/2 root Cucumber; A Ribs; Several Sichuan pepper; 80g peanut; A small amount olive oil; Some salt; Some Chicken Essence; Some Soy sauce; Some sesame oil; 3 pcs star anise; 3 slices Bay leaf; 5 ginkgo; Some White sugar; Some Ginger juice; Some Cooking Wine

by The world in the eyes of a foodie

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Chicken gizzards: sweet and flat, astringent, non-toxic. It has the function of dispelling food and guiding stagnation and helping digestion. It can treat food fullness, vomiting, nausea, diarrhea, malnutrition, diminished thirst, drowning, malnutrition and mouth ulcers, as well as facilitate the removal of heat and irritability.
I have never bought chicken gizzards. When I was a child, my mother didn't eat them. I always think that chicken legs, chicken wings, etc. are delicious? I went to the supermarket a few days ago and saw the chicken gizzards on sale. They looked really clean. I heard from my colleagues that they were very delicious, so I couldn't help but buy some. Going home and checking the internet, the chicken gizzards are really suitable for summer, and now the cucumbers are also very fresh, and when they are paired with Sichuan pepper, it is really good for dinner! I marinated the chicken gizzards first, and I put a rib when I marinated it. It tasted great when I ate it alone! "

[summer Appetizers] Spicy Chicken Gizzards

1. Soak the chicken gizzards in cold water to remove blood water, then put them in a pot to boil water and blanch them, and add some cooking wine

[summer Appetizers] Spicy Chicken Gizzards recipe

2. Stir the chicken gizzards with dark soy sauce, salt, MSG, star anise, and ginger juice, put them in a fresh-keeping bag and marinate overnight

3. Put a little oil in the pot, add scallions and ginger juice until fragrant, pour in the marinated chicken gizzards and a spare rib (you can also add a proper amount of pork belly), add water to the pot, add a proper amount of salt, dark soy sauce, star anise, and dried chili , Ginkgo, bay leaves, white sugar and boil on high heat, turn to low heat and simmer for 1 hour

4. Take out chicken gizzards and slice them, peel and dice cucumber, and cut Sichuan pepper into small sections

5. Bake the peanuts in the oven at 160°C for 10 minutes, remove the skin, put it in a fresh-keeping bag and crush it with a rolling pin

6. Put the chicken gizzards, cucumber, chopped peanuts, and Sichuan pepper into a basin, add a little salt, chicken essence, pour in sesame oil, sesame oil, and chili oil. Put on disposable gloves and mix evenly.