Braised chicken gizzards
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chicken gizzards |
| 6 | Water chestnuts | |
| ½ | cup | Bamboo shoots |
| 1 | Onion | |
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| 2 | tablespoons | Oil |
| 4 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Salt |
| 1½ | cup | Water |
Directions
1. Remove fat and outer membrane of gizzards; cut each in 6 slices. Slice water chestnuts, bamboo shoots and onion. Mince ginger root.
2. Heat oil. Add onions and ginger; stir fry a few times. Add gizzards and stir-fry 1 to 2 minutes. Stir in soy sauce, sherry and salt.
3. Add water chestnuts, bamboo shoots and water. Heat quickly; then simmer, covered, until tender (20 to 30 minutes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .