Image Credit: Random Rant Archives
Warning: This dish is not for the less adventurous foodie but for those who are willing to explore a new dish, as the food is chicken organ (gizzard).
Are you tired of preparing the same snacks/finger food (chips, nachos, cheese, chicken wings etc.) when you have friends/guests over? Ever thought of preparing an uncommon finger-food to go along with your drinks? It seems to go very well with beer (based on my guests comments). This is a simple dish and take less time to prepare with just the regular ingredients at home.
Serves: 6 people
Preparation time: 30 minutes
Main Ingredients
- Chicken Gizzard (two packets of about 250 gm each)
- Onion (sliced but not too thin)
- Dark Soya sauce (1 tbs)
- Turmeric powder (1 tbs, but optional)
- Salt
Garnishing
- Ginger (thinly sliced)
- Coriander (finely chopped)
- Green and or Red Chilli (optional)
I buy the chicken gizzard from Sheng Siong or wet market. Two packets of gizzard from the Sheng Siong is good enough for 6 people.
Preparation
- Clean the chicken gizzard thoroughly with water – you wouldn’t want some weird taste later on.
- Make sure that the inner yellow (koilin) layer is thoroughly removed (sometimes the gizzard is not properly cleaned)
- Chop the gizzard to smaller pieces (that will psychologically make the guest feel like you have prepared a lot).
Instructions
1. Add your preferred cooking oil on a pan (I prefer iron-cast as it gives a nice flavour compared to teflon-coated non-stick pans) in low-medium flame and fry the chopped onions.
2. The purpose of frying the onion in low-medium flame is to coax the onion to slowly give out its rich flavour without getting it burned and sticking to the pan (cast iron comes very handy for this).
3. Once the onions are golden brown, add the chopped gizzard and turmeric powder (1 tbs).
4. Add 1 tbs of dark soya sauce to the gizzard and stir.
5. If it dries up, add some water. If you like it spicy, add red chilli powder or chopped green/red chilli and let it simmer.
The gizzard should be done in the next 10-15 minutes, depending on the flame and chopped gizzard size.
Serving
1. After the flame is turned off, add the thinly chopped ginger, chilli (if you liked it extra spicy) and coriander and cover it up with a cling wrap. This will help infuse the flavour of ginger, chilli and coriander in the gizzard.
2. Unwrap the cling wrap in front of your guest and let the escaped flavour tease their olfactory senses.
Enjoy the chicken gizzard with a chilled beer. Cheers!