Do you cook Chicken Gizzards (Giblets)? It seems many people remove the tough silver coloured parts from Gizzards before cooking them. I don’t want to do that. I pre-boil them, so that you can eat the silver parts as well. Today I cooked the boiled Gizzards in this very Japanese flavoured sauce. I added Chilli to it. These crunchy Chicken Gizzards are so scrumptious and you would want chilled Beer.

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Makes

2 to 4 Servings

Ingredients

500g Chicken Gizzards (Giblets)
Salt for cooking
A few thin slices Ginger
1/4 cup Sake (Rice Wine) *optional

Sauce
1 small piece Ginger *grated OR cut into fine strips
1 tablespoon Sugar
1/2 tablespoon Sesame Oil
2 tablespoons Mirin
2 tablespoons Soy Sauce
1/2 cup Chicken Stock OR Water
Dried Chilli OR Chilli Flakes as required *I added 1 Dried Chilli, sliced
*Note: You can add 1 clove Garlic as well.

Method

1. Cut Chicken Gizzards (Giblets) into bite-size pieces if large, and cook in slightly salted water with Ginger slices 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.
2. Drain Chicken Gizzards, return to the saucepan, add all the Sauce ingredients, and bring to the boil. Cook over medium low heat, stirring occasionally, for 15 to 20 minutes OR until the Sauce is almost gone.