Chicken Gizzards Two Ways Tuesday, June 5, 2007

Ingredients

A Chinese Recipe (or an East Tennessee one)

Guo Shu Guang’s way:
1 lb chicken gizzards
water to just cover
Fresh ginger, chopped (about 1 inch piece, sliced)
1 scallion, chopped
Szechuan peppercorns (about 1/3 tsp)
salt to taste

Walter’s Way:
1 lb gizzards
1/2 cup soy sauce
additional water to just cover
3 or 4 pieces star anise (spice section at Food City)
1 dried red pepper (or ½ tsp dry red pepper flakes)
1 inch piece ginger, sliced

Directions

Guo Shu Guang's way
Place the gizzards in a heavy saucepan and add all remaining ingredients. Bring to a boil. Reduce heat to a simmer and allow to cook until tender (about 30 minutes). Allow to cool in the broth and chill. Slice and serve.

Walter's way
Place gizzards and all remaining ingredients into a heavy sauce pan. Bring to a boil and cook until tender (about 30 minutes). Allow to cool in broth and chill. Slice and serve.
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