If you are interested in cooking Chicken Gizzards, that are very cheap and called Giblets in Melbourne where I live, but don’t know how to cook them, try this easy recipe. Many people suggest to remove the tough silver coloured parts from Chicken Gizzards before cooking them. I don’t want to do that with my aching hands. I pre-boil them, so that you can eat the silver parts as well. The Chicken Gizzards in this dish are still crunchy after cooked, but they should be crunchy anyway. If you can’t find Konnyaku (Konjac), you don’t need to add it. Just alter the amount of Sauce, OR double the amount of Gizzards.
2 to 3 Servings
550 to 600g Chicken Gizzards (Giblets)
*Note: Today I cooked 580g, they weighed 300g after being boiled.
Salt for cooking
1/4 cup Sake (Rice Wine) *optional
1 block (250g) Konnyaku (Konjac)
1 teaspoon Rice Vinegar
Spring Onion *finely chopped
Shichimi (Japanese Chilli Spice Mix)
1 small piece Ginger *grated
1 tablespoon Sugar
2 tablespoons Miso *I used darker colour Miso (Red Miso)
2 tablespoons Mirin
1 tablespoon Soy Sauce *alter the amount, you would need more if Stock is not salted
1 cup Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder
1 teaspoon Sesame Oil
Chilli Flakes OR Ground Chilli as required *optional
*Note: Adjust the amount of Sugar and Mirin depending on the type of Miso you use. Darker colour Miso has stronger flavour.
- Cut Chicken Gizzards (Giblets) into bite-size pieces, and cook in slightly salted water in a large saucepan for 30 minutes OR until desired texture is achieved. *Note: Add Sake (Rice Wine) to the salted water, so that the unpleasant smell would be reduced and Gizzards would be cooked better.
- While the Chicken Gizzards are cooking, combine all the Sauce ingredients in a small bowl.
- Rinse Konnyaku block, make lots of holes using a skewer, and cut into bite-size pieces. When Chicken Gizzards are cooked, add Konnyaku pieces, and boil for a few Minutes.
- Drain Chicken Gizzards and Konnyaku, return to the saucepan, add the Sauce, and bring to the boil. Cook over medium heat, stirring occasionally, for 15 to 20 minutes OR until the Sauce thickens. Sprinkle with 1 teaspoon Rice Vinegar and mix to combine.
- Sprinkle with finely chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix), and serve with freshly cooked Rice. This dish is great for drinking, too.
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