Chicken gizzard is found in the lower stomach of birds, this muscular pouch grinds the food, often with the aid of stones or grit swallowed for this purpose. The portion that actually does the work is in the center of the pouch and is usually removed before the gizzard reaches the market. Gizzards can be very tough unless cooked slowly with moist heat, such as braising or boiling. Or by my experience, you should sliced it thinly then use the chinese way of cooking, using high-heat (stir-fry).
- 300 grams of chicken liver & gizzard
- 1 tsp of granulated garlic
- ½ tsp of black pepper powder
- 1-½ tbsp of soy sauce
- 1 tsp of barbeque marinade or worcestershire sauce
- 3 tbsps of cooking oil
- 2 pcs of finely minced shallots
- 1 bundle (12 long pcs) string beans, cut at 2” length
- rock salt for mashing
Separate chicken liver from gizzard. Using the blade of a knife, scrape the yellow and slimy stuff from the gizzard. Wash. Mash with rock salt. Wash again. Drain well. Back to the liver, wash with running water. Drain well.
Cut the chicken gizzard into long thin strips. Cut into four the chicken liver.
In a plastic container, place the chicken liver and gizzard. Put the next-four ingredients. Mix well. Cover. Place inside the chiller for at least 4 hours or overnight.
In a non-stick skillet, place over medium-high heat (heat thoroughly but not smoking hot). Put shallots, sauté for 10 seconds. Add string beans. Stir. Cover. Reduce heat to medium. Cook for about 3 minutes or until half-tender.
Increase the heat to medium-high, place the marinated chicken liver and gizzard. Stir-fry for 2-3 minutes. Cover. Put off heat. Let it sit on top of the electric stove for 2-3 minutes.
Serve with warm white cooked rice.