Deep-fried chicken gizzards
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken gizzards |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Soy sauce |
| ½ | teaspoon | Salt |
| Oil for deep-frying | ||
| Pepper | ||
Directions
1. Remove fat and outer membrane of gizzards. Make a few parallel slashes in each; then cut in thirds.
2. Combine cornstarch, soy sauce and salt. Add to gizzard sections and toss gently to coat.
3. Heat oil. Add gizzards, about half a cup at a time, and deep-fry until golden. Drain on paper toweling. Serve hot, sprinkled with pepper.
VARIATION: After step 1, marinate the gizzards 20 to 30 minutes in a mixture of 1 tablespoon sherry, ½ teaspoon sugar, plus the soy sauce and salt. Then drain, discarding marinade. Omit step 2. Before deep-frying, dredge gizzards lightly in cornstarch.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .