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Tuesday, July 14, 2009

Braised Chicken Gizzards (卤鸡胗)

I love braised food since young, and make alot of them after I moved to US especially in Winter for it doesn't require any frying and leaves minimal smell after cooking, its something I trully look forward when I can't open windows for ventilation!


For Braised Stock Starter:

1 tsp Chinese Five spice
1 Black Cardamom
About 20 of Sichuan Pepper (花椒)
1 stick of Cinnamom Stick
2 bay leaves
1 tsp Fennel
3-5 cloves
1 star anise
1 tbsp of Hoisin Sauce
1/4 cups of fish sauce/ soy sauce
1 tsp Salt
3-4 small pieces of rock sugar
1 inch of ginger
1 whole stalk of Spring onion (tie in a knot)

Place all above ingredients in a deep claypot/stock pot with 10 cups of water and bring it to boil, then turn it to medium flame and keep simmering for another 1/2 an hour, Filter out all spices.
The stock is ready.

Clean the Chicken Gizzards, and boil it briefly in boiling water, and wash it clean.

Place the Chicken Gizzards into the braised stock, and simmer at low heat for 1-1.5 hours. And it is done!

Ps: filter the stock and keep in a big jar, freeze it up and the next time you want to braise other material, just make a small batch of new stock, and add the old stock in, this way, your braised stock will be better everytime you use it, mine is already 2 years old, and I will not trade it for any other sauces in the world!

中文版,For Chinese --> 卤鸡胗

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