Tuesday, July 14, 2009

Braised Chicken Gizzard 【卤鸡胗】

I love braised food and have a pot of (Chinese) master stock that has been used for 10 years, it gives deep flavors that new stock wouldn't be able to deliver. 

I like to use it to braise eggs, chicken, pork and tofu, Chicken Gizzard is a very good choice for braising too!



500g of Chicken Gizzards
1/2 Daikon   Optional
3-4 Hard Tofu  Optional
3-4 Hard Boiled Eggs   Optional

For Braised Stock Starter:
1 tsp Chinese Five Spice Powder
1 Black Cardamom
About 20 of Sichuan Pepper (花椒)
1 stick of Cinnamom Stick
2 bay leaves
1 tsp of Fennel seeds
3-5 cloves
1 star anise
1 tsp of Dark Soy Sauce
1/4 cups of fish sauce/soy sauce
1 tsp Salt
5-6 small pieces of rock sugar
1 inch of ginger (smashed)
1-2 whole stalk of Spring onion (tie in a knot)

500 克 鸡胗
1/2 萝卜    可无
3-4 豆干  可无
3-4 白水蛋 可无

1 小勺 五香粉
1 只 草果
20-25 只 花椒
1 段 桂皮
1 小勺 小茴香(Fennel)
3-5颗 丁香 
1 只八角(大料)
1/4杯 鱼露或酱油 
1 小勺 盐
冰糖 几块

1. Place all above ingredients in a deep cooking pot/stock pot with 6-8 cups of water and bring it to boil, then turn the stove to medium low and simmer for another 1/2 an hour, take out all spices. The stock is now ready.

2. Clean the Chicken Gizzard and blanch in boiling water, wash clean and drain.

3. Place the Tofu, Hard boiled eggs and Chicken Gizzard into the braised stock and cook at low heat for 1-1.5 hours. Add the Daikon 30 minutes before the cooking is done.

Ps: To store the master stock, sieve the stock and place the stock in a big jar. freeze the stock until the next time you want to braise other material. 

The next time, just make a small batch of new stock and add the old stock and braise as usual. This will add layers to the flavor and deepened the flavors each time you use it.

1. 把所有卤汁里列举的材料放到瓦煲里加6-8杯水煮滚后加入老卤(如无可省略)再煮滚转小火煮30分钟,卤汁成。

2. 鸡胗清理干净,汆烫后洗净备用。

3. 把鸡胗和其他卤料放入卤水中小火卤大约1个小时-1.5个小时(根据喜欢的口感而定)就好了。



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