A Mouth-Watering Braised Chicken Gizzard Recipe!
Are you tired of the same old chicken dishes? Do you crave something with a unique flavor that will elevate your taste buds? Then I have just the recipe for you – my Crunchy Braised Chicken Gizzard Recipe. These gizzards may not be as popular as other parts of the chicken, but trust me, they are bursting with rich meaty flavor that will leave you craving more.
Braising is a cooking technique that involves low, slow, and moist heat to create tender and flavorful meat. My recipe combines this classic method with Chinese five spice powder, soy sauce, black vinegar, garlic, ginger, and other savory ingredients to add depth to the dish. The addition of ketjap manis, a sweet Indonesian soy sauce, perfectly balances out the flavors.
But what sets this poultry dish apart is its addictively crunchy texture. Instead of traditional braising methods, I’ve added another layer of deliciousness by stir-frying the gizzards until it crisps up in hot oil before simmering it in the braising liquid.
Try your hand at my Crunchy Braised Chicken Gizzard Recipe for a dish that will impress even the most discerning of palates. Trust me when I say that this braised chicken gizzard recipe will soon become a new favorite at your dinner table.
Why You’ll Love This Recipe
When it comes to cooking, experimenting with new ingredients can be a great source of inspiration for the kitchen. If you’re in the mood for some experimentation with poultry meat and lean protein, then you’ll definitely want to try out this crunchy braised chicken gizzard recipe.
If you’re new to chicken gizzards, imagine tender morsels that are rich in flavor, chewy in texture and packed with nutrition. When properly prepared, chicken gizzards are not tough or rubbery but instead take on a meaty quality that makes them perfect for braising and slow cooking techniques.
This recipe uses a combination of Chinese five spice powder, pepper, garlic, ginger, soy sauce and other flavor enhancers to ensure that every bite is bursting with robust flavors. The result is a complex and richly flavored meal with an irresistible crunchy outer layer and moist, tender center that will keep you coming back for more.
What’s more, since chicken gizzards are relatively inexpensive compared to other meats like beef or lamb, this recipe is affordable yet still full of nutrients such as iron and vitamin B12. You can also easily modify this dish to your liking by adding your favorite seasonings or pairing it with your preferred side dish. Not only will savory dishes like these satisfy your taste buds but they will also expand your culinary horizons. Try this recipe today and impress your guests with a unique dish that they won’t soon forget!
Ingredient List
Here are the ingredients you will need to make this Crunchy Braised Chicken Gizzard Recipe:
- 1 200g package chicken gizzards (poultry gizzards)
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 teaspoon Chinese five spice powder
- 1/2 teaspoon black pepper
- 2 tablespoons soy sauce
- 1 tablespoon ketjap manis (sweet soy sauce)
- 1 tablespoon black vinegar
- Water
- 1/4 cup vegetable oil for frying
For optional garnish:
– Shredded spring onions or scallions
The Recipe How-To
Now, let’s get started on the main course of our meal – the crunchy braised chicken gizzard! This dish requires some patience and time, but trust me, the end result is well worth it.
Preparation
First off, we need to clean the chicken gizzards thoroughly. Rinse them under cold water and remove any fat or silver skin from the surface. Then, use a sharp knife to cut each gizzard into 2-3 pieces, depending on their size.
Once you have prepared the chicken gizzards, it’s time to prepare the aromatics for our flavorful braising liquid. Mince 2 cloves of garlic and grate 1 teaspoon of ginger.
Braising
Heat 1 tablespoon of oil in a Dutch oven or a heavy-based pot over medium-high heat. Once hot, add the chicken gizzards in batches of 6-8 pieces and cook until they turn golden brown and start to crisp on the outside, about 3-4 minutes per batch. Set aside.
Next, lower the heat to medium and add more oil if needed. Add the minced garlic and grated ginger, and stir until fragrant, about 30 seconds.
Now it’s time to add the star ingredients: 1 tablespoon of soy sauce, 1 tablespoon of ketjap manis (Indonesian sweet soy sauce), 1 teaspoon of Chinese five spice powder, 1 teaspoon of black vinegar and freshly cracked pepper to taste. Give everything a good stir.
Finally, place all of the chicken gizzards back into the Dutch oven or pot with enough water to barely cover them (about ½ – ⅔ cup). Bring everything to a boil then reduce heat to low. Let cook covered at a low slow moist heat for roughly an hour until tender but not falling apart.
Finishing Touches
To finish off this dish you have several options – choose one that fits best with your event! Once cooked through you can
a) serve as is for a healthy option
b) deep fry to make crunchy fried chicken Gizzards
c) reduce some of the leftover sauce in another pan until thickened for a savoury gravy
If you decide to fry them up try coating them in flour and spices such cayenne powder paprika for spicy southern fried-style chickens, or adding gochujang for Korean-style chicken flavours.
Garnish with shredded scallions or cilantro atop fork-tender bites that have been dusted in corn starch then deep fried until golden-brown with an ever so slight crunch.
Substitutions and Variations
The recipe for Crunchy Braised Chicken Gizzards is highly flexible and can be customized based on your preferences or the ingredients you have on hand. Here are a few substitution and variation options worth considering:
– Protein: While chicken gizzards are the star of this recipe, you can experiment with swapping them out for other types of poultry giblets, such as hearts or liver. Alternatively, try using chopped boiled chicken or even crispy fried chicken nuggets in place of the braised gizzards.
– Spice Level: If you prefer your food on the milder side, reduce the amount of Chinese five spice powder and black pepper in the recipe. For a spicier kick, add some gochujang or chili flakes to the braising liquid for an extra fiery twist.
– Marinade: Mix up the marinade by using different combinations of seasonings and sauces. Try swapping soy sauce for fish sauce or oyster sauce to create a unique flavor profile. You can also experiment with different ratios of ketjap manis and black vinegar based on your personal taste preference.
– Texture: For an even crunchier texture, consider deep frying your chicken gizzards before braising them. You can also try pan-frying them instead of braising for a stir-fry variation.
– Vegetables: Add some veggies to the mix by incorporating sliced onions, carrots, and bell peppers into the braising liquid. Alternatively, serve the finished dish over a bed of sautéed bok choy or kale to add some greens to your meal.
Overall, don’t be afraid to get creative and experiment with substitutions and variations as you cook Crunchy Braised Chicken Gizzards. It’s all about finding what works best for your taste buds and cooking style!
Serving and Pairing
Savor the crunchy braised chicken gizzard recipe with steaming hot rice, and you’ll have a hearty meal. If you’re not keen on plain rice, try it with cauliflower “rice,” quinoa, or another grain you fancy. You may also serve it with your favorite noodle dishes or as a salad topper.
Pair this hearty dish with an ice-cold beer or a glass of crisp white wine to balance the richness of the meaty flavor. If you prefer non-alcoholic drinks, sweetened iced tea or fresh lemonade are great options.
For a vegetable side dish that complements the braised chicken gizzards, consider stir-fried bok choy, a green salad loaded with Asian herbs like cilantro and Thai basil, sautéed eggplant in garlic sauce, roasted broccoli, or charred snap peas. The possibilities are endless!
No matter how you choose to serve it, it is bound to be a crowd-pleaser.
Make-Ahead, Storing and Reheating
When preparing the Crunchy Braised Chicken Gizzard recipe, you can easily make it ahead of time to save yourself some hassle on the day of your party. The good news is that this recipe is perfect for advance preparation as it tends to taste even better after being stored in the refrigerator for a day or two.
To make-ahead, simply prepare the dish as directed but do not add any garnishes. Cover the dish with plastic wrap and store it in the refrigerator for up to three days. When it’s time to serve, reheat the dish in the oven at 350°F (175°C) until warmed through.
Storing this recipe is easy-peasy; just transfer leftovers into an airtight container and store them in the fridge for up to four days. You may reheat them in a microwave or on a stovetop over medium heat.
It’s important to be careful when reheating the gizzards as overcooking can make them tough and chewy. To avoid this, place them in a saucepan with a bit of water or chicken broth and gently warm them up over low heat, covered with a lid.
Keeping these tips in mind will not only help you plan ahead more efficiently for your party but also ensure that you serve perfectly cooked, crunchy braised chicken gizzards that will hit just right with your guests!
Tips for Perfect Results
To ensure the perfect results for your crunchy braised chicken gizzard recipe, I have compiled some helpful tips that will guide you in preparing a satisfying and delicious meal.
Firstly, before cooking the gizzards, it is essential to clean them thoroughly. Rinse them in cold water and remove any excess fat or membrane using a sharp knife. Incomplete cleaning of the gizzards will make them tough and chewy after cooking.
Secondly, for the perfect texture, use low, slow, moist heat when braising the chicken gizzards. This method of cooking will make them tender and juicy. When you cook chicken gizzards with high heat or deep fry them, they become tough and rubbery.
Thirdly, to achieve a rich meaty flavor in your braised chicken gizzard recipe, use good quality ingredients like garlic, ginger, soy sauce, ketjap manis (sweet soy sauce), black vinegar, and Chinese five-spice powder. These spices will add flavor intensity to your dish.
Fourthly, let the braise cool down slightly before serving as it will allow the flavors of the spices to infuse well into the meat. The braised chicken gizzards taste better when served hot or warm than immediately off the stove.
Lastly, try using variations of seasoning for your braised chicken gizzard recipe. For instance, substitute soy sauce with gochujang (Korean chili paste) or make crispy fried chicken gizzards by deep-frying them in hot oil after boiling. These variations can add a different depth of taste and variety to your dish.
By following these tips and being creative with your seasoning choices and methods of cooking chicken gizzards, you can achieve an excellent result that both garners compliments from guests and satisfies your own taste buds!
FAQ
As we approach the end of this article, there might still be some questions left unanswered. Therefore, for your convenience, let’s take a look at some frequently asked questions about the crunchy braised chicken gizzard recipe.
Is it best to boil gizzards before frying?
When preparing gizzards, it’s important to remember a couple of key tips to ensure they turn out just right. Firstly, boiling the gizzards beforehand can significantly reduce frying time and result in a more succulent texture. After boiling, it’s essential to let the gizzards cool down before breading to ensure the coating stays intact during frying.
Why are my chicken gizzards so tough?
When it comes to preparing gizzards, it’s important to take a slow and steady approach. These dense muscles benefit from moist heat, so high temperatures should be avoided to prevent them from becoming overly tough. In this recipe for Chicken Gizzards, we opt for a simmering method that lasts more than an hour. This extended cooking time allows the gizzards to reach peak tenderness for the most delicious outcome.
Why are my gizzards chewy?
When it comes to cooking gizzards, their resilient muscles can often result in a tough and chewy texture. To ensure they are tender and delectable, it is best to employ methods that utilize gentle heat and moisture, such as stewing, braising, or using a slow cooker. For those who prefer to broil, grill, or fry gizzards, it’s recommended to first give them a gentle boil in water to help tenderize the muscle.
Are gizzards supposed to be hard?
When it comes to chicken gizzards, opinions are divided. Some people love their distinctive flavor, which is similar to that of dark meat chicken. However, others dislike their chewy and slightly tough texture, which comes from being a strong muscle. Whether or not you enjoy this cut of meat will depend on your personal preferences.
Bottom Line
In conclusion, if you’re looking for a recipe that is both delicious and unique, look no further than this Crunchy Braised Chicken Gizzard recipe. With its perfect combination of Chinese five spice powder, soy sauce, black vinegar, garlic, and ginger, this dish is sure to impress your guests and leave them craving more.
Not only is this dish easy to make with readily available ingredients, but it can also be easily customized according to your preferences by adding variations such as gochujang or fried chicken liver.
So why not take your next party to a whole new level by serving up some juicy and crunchy braised chicken gizzards? Your guests will thank you, and you’ll be sure to earn some serious culinary cred. Be bold and give it a try – trust me, you won’t be sorry!
Crunchy Braised Chicken Gizzard Recipe
Ingredients
- 1 (200 g) package chicken gizzards (or any other poultry gizzards)
- 1 teaspoon shredded young ginger
- 3 cloves garlic, coarse chopped
- 1 tablespoon black vinegar or 1 tablespoon balsamic vinegar
- 2 tablespoons sweet soy sauce or 2 tablespoons ketjap manis (molasses-like consistency)
- pepper
- 1 teaspoon Chinese five spice powder (see note below)
- 300 ml water
- 1 tablespoon cooking oil (canola)
Instructions
- Clean gizzards thoroughly, cut off tough tendon bits.
- Dry marinate with a little pepper.
- In a small sauce pan, heat the cooking oil on medium heat.
- Add ginger and garlic, stir fry till fragrant.
- Throw in the gizzards and increase heat to hot, stir fry till the gizzards just chnge color.
- Add in the 300 ml water, the five spice powder, the sweet soy sauce, and vinegar.
- Mix well.
- Bring to a boil.
- Reduce heat to a simmer and cook till the sauce reduces to about a third.
- Taste, adjust if necessary.
- Check that gizzards are tender yet crunchy.
- Serve hot, warm or cold with gizzards skewered with toothpicks.
- Note You can make your own Chinese Five Spice Powder by blending the following ground spices: 1 2/3 tbsp star anise 1 1/2 tsp fennel seeds 1 1/2 tsp cassia (in the USA cinnamon denotes both cinnamon and cassia which is native to China, professional bakers prefer cassia to cinnamon.) 1/2 tsp Sichuan pepper or black pepper 1/4 tsp cloves Stir-fried vegetables are enhanced by sprinkling about 1 tsp over them during cooking.
- Add a little salt, and you have a very good marinade for chicken, duck, pork and seafood.
Your Own Notes
Nutrition
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!