How to Cook Chicken Gizzard Stir Fry
Here is a chicken gizzard recipe stir fried in oyster sauce. This recipe is not the usual chicken liver and gizzard with adobo style cooking.
Servings: 8 servings
Calories: 223kcal
Ingredients
- 1 kilo chicken gizzard
- 1/2 head garlic minced
- 1 inch ginger cut into thin strips
- 1/2 inch ginger cut into slivers
- 1 medium size onion chopped
- 2-3 long green chili sliced diagonally
- 3/4 cup oyster sauce
- 1 pc onion chopped
- 2 Tbsp. soy sauce
- 1/2 tsp. ground black pepper
- 2 pcs star anise optional
- cooking oil
Instructions
How to cook Chicken Gizzard Stir Fry:
- Wash chicken gizzard thoroughly. Remove the yellowish skin on the gizzard if you bought it from the wet market.
- Then rub the gizzard with rock salt to remove the mucus and odor of the gizzard.
- Place the gizzard in medium size pan and add enough water to cover.
- Add in the crushed garlic, ginger slices, bring to a boil and simmer for 30 minutes or until tender.
- When done discard water and keep aside gizzard to cool down.
- Slice the tender gizzard into bite size, keep aside.
- In a wok heat generous amount of cooking oil until it start to smoke.
- Saute the garlic, ginger strips, star anise for about a minute, add in the onion and continue to stir fry for another minute.
- Add in the chicken gizzard and stir cook for st least 5 minutes.
- Stir in the oyster sauce, soy sauce and 1/2 cup of water bring to a boil and simmer for 10 to 15 minutes stirring occasionally until the liquid turns to a thick oily sauce and almost dry.
- Season with the ground black pepper, add the sliced chili and cook for another minute.
Notes
Cooking Tips:
- Tenderizing Magic: The Boiling Process - Before diving into the stir-frying adventure, ensure your gizzards reach the pinnacle of tenderness. The secret lies in the boiling process. After slicing and cleaning the gizzards, let them simmer in a pot with crushed garlic and ginger for a good 30 minutes. This not only tenderizes the gizzards but also infuses them with a subtle depth of flavor. Remember to discard the water after boiling and allow the gizzards to cool before stir-frying.
- Oil Temperature Matters: Achieving the Perfect Sear -The sizzling sound of ingredients hitting the hot wok is music to a chef's ears, but achieving the perfect sear requires careful attention to oil temperature. Heat a generous amount of cooking oil until it starts to smoke slightly. This ensures that when the gizzards hit the wok, they cook quickly, sealing in their natural juices and creating a delightful caramelization. A well-seared exterior is the key to a flavorful and visually appealing stir fry dish.